Recipe

Prep

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Fresh Basil
Extra Virgin Olive Oil
Pine Nuts
Lemons
, juiced
Parmesan Cheese
, grated
Salt

Pesto

You can store the pesto in the fridge in an airtight container for 3–4 days.
Total time: 5 min
Servings: 4 oz.
Equipment: Blender | Food Processor | Mortar & Pestle
  • 1/2 c. Fresh Basil
  • 1/4 c. Extra Virgin Olive Oil
  • 1/8 c. Pine Nuts
  • 1 Lemons, juiced
  • 1 tbsp. Parmesan Cheese, grated
  • 1/8 tsp. Salt
  • Pick off the stems of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a food processor or blender, combine the basil, olive oil, pine nuts, lemon juice, and Parmesan.
  • Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.