Wednesday, September 26, 2012

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!



  • 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.