I have made arugula pesto before but have wanted to make traditional basil pesto for a while now.
This recipe was super easy and you can store in your freezer if you don't want to use it right away!
WHAT YOU WILL NEED:
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- ½ cup Parmesan cheese
- ½ cup extra virgin olive oil
- Salt & pepper to taste
- Juice of 1/2 a lemon
Makes approx. 1 cup
Toast the pine nuts over low to medium heat until they are slightly browned - you will be able to smell them once they start toasting!
Transfer the pine nuts to a food processer. Add the basil. Pulse until combined.
*I use a mini food processor for pesto if I am not making a large batch - the larger food processor is too big to pulse everything enough**
Add the garlic and juice from 1/2 a lemon and pulse again.
With the food processor running and add the olive oil in a continuous stream, stopping and scraping down the sides of the bowl as necessary.
Add the grated cheese and pulse until combined.
Season with salt & pepper to taste.