Basil Pesto

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Ingredients

  • 2 cups (60g) fresh basil leaves
  • 1/3 cup (48g) pine nuts
  • 1/3 cup (25g) freshly grated or shredded parmesan cheese
  • 3 small cloves garlic
  • 1/3 cup (80ml) olive oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • Black pepper, to taste

Preparation

  1. Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
  2. Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Source: Sally’s Baking Addiction – Homemade Basil Pesto Recipe