Homemade Pesto

This classic Italian pesto bursts with fresh flavors, making it a perfect complement to pasta, sandwiches, and more. With its simple ingredients: basil, garlic, and nuts, homemade pesto captures the essence of summer in every bite.

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (or walnuts)
2-3 cloves garlic, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste
Juice of 1/2 lemon (optional)

Instructions:

In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic.
Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season with salt, pepper, and lemon juice to taste.
Transfer to a jar or airtight container.

Additional Tips:

Variations: Try using different nuts like almonds or pecans for a unique flavor.
Substitutions: For a dairy-free version, substitute nutritional yeast for Parmesan.
Common Mistakes: Avoid over-blending; you want a slightly chunky texture.

Storing Instructions:

How to store leftovers: Transfer to an airtight container and cover with a thin layer of olive oil to prevent browning.
Shelf life: In the fridge, it lasts about 5-7 days; in the freezer, it can last up to 6 months.
Reheating tips: Pesto is best served fresh; if it thickens in the fridge, stir in a bit of olive oil to loosen it up before using.