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a marble bowl filled with green basil pesto. A silver spoon is in the bowl.

Basil Pesto

Cindy
Basil Pesto is a classic recipe, and it is very simple to make with just a few simple, fresh ingredients! It's savory, bright, and delicious.
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Prep Time 5 minutes
Total Time 5 minutes
Course Syrups and Sauces
Cuisine Italian
Servings 2 cups
Calories 79 kcal

Ingredients
  

  • 1 1/2 cups Fresh Basil Leaves packed tightly
  • 1/4 cup Toasted Pine Nuts
  • 1/4 cup Parmesan Cheese freshly grated
  • 1 tbsp Garlic chopped
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • Add the basil, pine nuts, parmesan cheese, garlic, and lemon juice to the bowl of a food processor.
    basil, pinenuts, and cheese in a food processor
  • Pulse until the basil is finely chopped.
    basil pesto in a food processor, before oil is added
  • With the food processor on low speed, slowly drizzle in the olive oil. Once all of the oil has been added, allow the food processor to run for an additional 10-15 seconds to fully incorporate the oil. Scrape down the sides of the bowl as necessary.
    fully blended basil pesto in a food processor.
  • Season with salt and pepper to taste. Store the pesto in an airtight container in the fridge for up to four days.

Notes

  • You can substitute up to one cup of basil with another green vegetable-- carrot tops and spinach are great pesto add-ins.
  • The pine nuts can be substituted for walnuts.
  • Basil pesto freezes very well. Freeze in small portions for up to a year. 
    • Keyword basil pesto