Basil Pesto

I started a new series on my channel called ‘Pantry Basics’. It’s focusing on teaching easy to follow, fundamental recipes that you use every day. Made better at home than out of a jar! And basil pesto was always a recipe I wanted to share. The best part, if that this basil is straight from my garden. It doesn’t get fresher than that, does it?

Fresh basil pesto is one of those little kitchen staples that instantly makes everything taste better. It is bright, herby, garlicky and rich with olive oil, nuts and cheese, all blended together into a beautiful green sauce. I love keeping a jar in the fridge because it can turn the simplest meal into something special. Toss it through pasta, spread it in sandwiches, spoon it over grilled chicken, drizzle it on eggs, or use it as a quick dip. Once you make pesto at home, the store-bought version just never feels quite the same again.

Preparation Time 5 minutes 

Yields 1 cup 

Ingredients 

1/2 cup toasted pine nuts 

2 tablespoons fresh lemon juice 

1 small garlic clove 

1/4 teaspoon salt 

Fresh black pepper 

2 cups fresh basil leaves 

1/4 cup olive oil- as needed 

1/4 cup fresh grated Parmesan- optional 

Instructions 

1. In a food processor: combine the pine nuts, lemon juice, garlic salt and pepper. Pulse until the nuts are evenly chopped up. 

2. Add basil leaves and pulse until well combined. 

3. While the food processor is going, slowly drizzle in the olive oil and pulse until combined and smooth. 

4. Add the parmesan if using. 

5. Adjust the seasoning and serve.