Description
Pesto Recipe – learn how to make this homemade basil pesto with just a few simple ingredients! Perfect for pasta, sandwiches and more!
Ingredients
Scale
- 2 cups packed fresh basil leaves
- 1/3 cup grated parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil (more as needed)
Instructions
- Add ingredients to a small food processor or blender.
- Blend until smooth
- Taste and add additional salt, as desired. Add additional olive oil, a tablespoon at a time, to thin.
Notes
- Storage: leftover pesto can be stored in the refrigerator for 5-7 days, in an airtight container. As it sits you will see a thin layer of olive oil rise to the top, just give it a stir and it’s ready to use.
- Freezing: store in a freezer-safe container for 3-4 months. Option to first put the pesto in ice cube trays, freeze, and then store the pesto cubes in a freezer bag and use as much as you need when you need it.
- Dairy-Free: looking for a dairy-free version – try this Dairy-Free Pesto recipe!