Basil Pesto
Total Time
5 mins
Prep Time
5 mins
Rating
4.96 out of 5 stars
(405)
Ingredients
1 cup
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- freshly ground black pepper
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil, plus more for a smoother pesto
- ¼ cup freshly grated Parmesan cheese, optional
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Preparation
Step 1
In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
Step 2
Add the basil and pulse until combined.
Step 3
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Step 4
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Chef's notes
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese.
For vegan pesto, simply skip the cheese.
It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown.
Cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container to keep it fresh and green.
Variations:
Use different nuts like walnuts, almonds, or pistachios. Make nut-free pesto with pepitas or hemp seeds. Replace basil with mint, cilantro, or parsley, or use fewer herbs and replace half the basil with arugula, kale, or zucchini.
Punch up the flavor with sun dried tomatoes, a charred jalapeño, nutritional yeast, or red pepper flakes.
