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
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