This pesto is creamy, fresh-tasting, acidic, and peppery. Each batch will keep in the fridge for up to two weeks, so it’s a terrific way to use up the abundance of your summer herb garden. Use it to spice up soups, sauces, pasta, potatoes, eggs, and marinades. For a delicious open-faced sandwich, spread it on bread and top with grilled chicken and tomatoes. For a homemade pesto aioli, whisk a teaspoon into mayonnaise.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 1 cup |
Ingredients
- 3 cups packed fresh basil leaves, washed and thoroughly dried
- 2 large cloves garlic
- ¼ cup pine nuts, lightly toasted
- ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
- Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using.
- If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks.
Reviews
Pretty standard recipe, although I’ve been making pesto for years and usually just wing it until it comes out they way I like it. This is the first time I’ve ever used lemon juice in my pesto and I only used one teaspoon. I suspect it may help maintain the basil’s green color. Finally, I always spoon my pesto into an old ice cube tray, freeze and then place the frozen cubes into a zip lock bag and freeze them until I want to use them…on pasta, pizza, grilled salmon etc. P.S. I often use nuts other than pine nuts because pine nuts are so darn expensive! I’ve used walnuts, pecans, pistachios.
I’ve been using this exact recipe for many years and it is a WINNER. A couple of additions based on my experience. There are numerous basil choices out there. I grow Genovase basil for just this recipe. To me it has the best flavor, but experiment to your liking!! I typically add a pinch of cayenne to mine and if you want to freeze it just put it in a 3 oz. plastic disposable container with enough olive oil on top to cover the pesto. Put a lid on it and freeze away. Mine remains just fine for 6 months!!