1/3 cup grated parmesan cheese (freshly grated is best)
2 teaspoons (2 cloves) minced garlic
1 teaspoon lemon zest
1/4 cup toasted pine nuts (see notes)
2 teaspoons lemon juice
1/2 cup olive oil
Instructions
Add the basil leaves, parmesan cheese, minced garlic, lemon zest,
pine nuts, lemon juice to a blender or food processor. Blend
continuously until the ingredients start to breakdown. If you prefer
a more coarse pesto, use the pulse setting.
Stream in the olive oil and allow the ingredients to emulsify with
the oil. You want to continue processing until the oil is combined
with the basil and your other ingredients. Taste the pesto, add
additional garlic or parmesan to preference.
Store the pesto in a small container (where the pesto fits all the
way to the top and press to reduce air pockets. Homemade pesto can be
stored in the refrigerator for up to 1 week. You can also pour the
pesto into ice cube trays and freeze.
Serving
Suggestions
Tip- You can replace the pine nuts with cashews or almonds for a more economical option.
Originally Submitted
1/17/2018
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