Peppery, tangy, creamy, and fresh-tasting — this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Ingredients
- 3 cups packed fresh basil leaves , washed and thoroughly dried
- 2 large cloves garlic
- 0.25 cups pine nuts , lightly toasted
- 0.5 teaspoons kosher salt
- 0.5 cups extra-virgin olive oil
- 0.5 cups freshly grated Parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
Instructions
-
1
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chris's Hawaiian Fluff Salad
Hawaiian dessert salad full of fruit and fluff.
Strawberry Oreo Cheesecake
This strawberry Oreo cheesecake is what dreams are made of! A decadent, smooth, creamy filling sits atop a dark, chocolaty Oreo cookie crust, and gets punctuated with bright notes of sweet-tart strawberries. Give yourself plenty of time to make this—it requires at least 8 hours of chill time.
Cedar Plank Salmon
Cedar plank salmon in the oven is easy with this recipe. It can even be cooked on the grill. Garnish with lemon wedges.