Perfect Pesto
This classic pesto is creamy, cheesey, garlicky and full of amazing flavor! The perfect way to use up your end of summer basil harvest it comes together quickly and elevates any dish into something special.
Equipment
- Food processor
Ingredients
- 3-4 cloves garlic Depends on personal preference, if you prefer less spicy/garlicy go with 1-2 cloves
- ½ cup pine nuts, toasted I toast mine at 350 for around 5 minutes until just lightly browned. Make sure to cool competely before adding.
- 2 cups fresh basil
- ¼ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup olive oil
- ½ cup grated parmesan cheese
- juice of 1 small/medium lemon
Instructions
- Pulse garlic and pine nuts in a food processor until fully chopped and combined.
- Add basil, red pepper, salt and black pepper. Process for 5 to 10 seconds. You may need to use a spoon to press the basil down.
- Add in ½ cup of olive oil and parmesan cheese. Process for around 15 seconds until combined and mixed through.
- Add the juice of 1 lemon and pulse a few times to combine.
- Pour into a air tight container and store in the fridge up to 5 days or freeze up to 3 months. Enjoy!
Tried this recipe?Let us know how it was!