Basil Pesto

A fresh uncooked sauce made with basil, Parmesan, pine nuts, garlic, lemon, and olive oil for pasta, sandwiches, vegetables, and more.

Prep: 10 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

• 2 cups fresh basil leaves
• 0.5 cup finely grated parmesan cheese
• 0.333 cup pine nuts
• 2 large garlic cloves
• 0.5 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon kosher salt

Cooking instructions

1. Pick the basil leaves from the stems and gently rinse and pat them completely dry. Peel the garlic. (about 3 min)
2. Add the pine nuts and garlic to a food processor. Pulse until finely chopped, scraping down the sides as needed. (about 1 min)
3. Add the basil, Parmesan, lemon juice, and salt. Pulse until the basil is finely chopped but not completely puréed. (about 2 min)
4. With the processor running, slowly pour in the olive oil until the pesto is smooth and pourable. Taste and adjust the salt or lemon juice if needed. (about 3 min)
5. Use immediately, or transfer to an airtight container and press plastic wrap directly onto the surface. Refrigerate for up to 4 days. (about 1 min)