Ingredients
The following ingredients have 1 Servings
- 2 ½ to 3 cups of basil leaves - fresh, washed, dried, packed
- 2 garlic cloves, peeled
- 1 tablespoon lemon juice
- ¼ cup pine nuts
- ½ cup grated parmigiano reggiano or pecorino romano
- ¼ cup extra-virgin olive oil
- Salt and pepper, if desired
Instruction
- Toast pine nuts by placing them on a microwave safe plate or small bowl. Microwave for 30 seconds. Stir and microwave again for another 30 seconds or until walnuts smell fragrant and are golden brown. Do not overcook.
- Allow pine nuts to cool slightly. You can also do this in a small frying pan on the stove top.
- Place basil, 1 tablespoon extra virgin olive oil, pine nuts, and parmesan cheese in the bowl of a food processor.
- Turn the food processor on and drizzle with a steady stream of additional olive oil as the mixture processes until the desired consistency is reached.
- Transfer your pesto to a mason jar or air tight container.
- Because fresh pesto will brown, drizzle a little olive oil on top of the pesto to prevent and stop the oxidation process.
- Keep leftover pesto refrigerated.
