Basil Pesto

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!

Enjoy!

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.