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Basil Pesto

2 cups fresh basil
1/4 cup pine nuts
2-3 garlic cloves, minced
2 Tbsp Parmigiano Regiano
1/2 cup extra virgin olive oil
salt and pepper, to taste (roughly 1/4 tsp)
lemon juice, dash

Toast the pine nuts over Medium-Low heat until lightly browned.

Combine basil, pine nuts, garlic, lemon juice, salt& pepper, and Parmigiano in a blender. Slowly add in the evoo while blending to smoothly emulsify.

Published inRecipesSauces