Basil Pesto
There is just nothing as good as fresh Basil Pesto! I love it on sandwiches, stirred into pasta, used as a dip for veggies, or grilled on chicken.
Ingredients
- 3 cups fresh basil
- 1/3 cup olive oil (or more depending on the consistency you like)
- 1/3 cup toasted pine nuts
- 2 cloves of garlic, minced
- 1/2 lemon, squeezed
- 1/4 cup grated Parmesan cheese (more if desired)
- salt and pepper
Instructions
- Add rinsed basil to a food processor.
- In a small skillet or toaster oven, toast 1/3 cup of pine nuts. Watch them closely - them burn quickly!
- Add 2 peeled cloves of garlic and the pine nuts to the food processor.
- Pulse a few times until everything is chopped and combined.
- With mixer running, slowly drizzle in 1/3 cup of olive oil. If you want a thinner consistency, add a little extra olive oil. If you want your pesto thicker and chunkier, add a little less.
- Squeeze half a lemon into the basil while mixing.
- Season with salt and pepper. Remove the basil from the mixer and into a bowl. Add 1/4 cup of grated Parmesan cheese to the basil and stir with a spoon. Taste for seasoning and consistency.
