Ingredients

The following ingredients have 8 Servings
  • ¾ cup (180 ml) Garlic-Infused Oil, (made with olive oil or purchased equivalent, divided)
  • 2 tablespoons lemon juice
  • 2 cups (about 40 g) lightly packed washed and dried fresh flat-leaf parsley leaves
  • ¼ cup (34 g) lightly toasted pine nuts
  • Kosher salt
  • Freshly ground black pepper
  • Water, (if needed)

Instruction

  • Place ¼ cup (60 ml) of the Garlic-Infused Oil and the lemon juice in your blender carafe first, followed by the parsley leaves and pine nuts. Pulse on and off until mixture begins to blend, then add remaining oil and process until smooth, scraping down blender as needed. Taste and season with salt and pepper (it will most likely need a fair amount of salt - don’t skimp on the salt)!
  • If the pesto is too thick, you can add a tiny bit of water. What I prefer to do is leave it as is, and then when I am about to use it, I will thin it with a little pasta cooking water (if making pasta) or hot water at that time.
  • Pesto is ready to use, or refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month.