Print: The Best Classic Pesto

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.

Prep

12 min

Cook

3 min

Servings

Difficulty

Easy

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/the-best-classic-pesto