Homemade Basil Pesto

2 c fresh basil leaves

1/3 c pine nuts

1/3 c freshly grated parmesan cheese

3 cloves roasted garlic

1/3 c olive oil

1 tsp fresh lemon juice

1/2 tsp salt

1/2 tsp fresh ground pepper


1. Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing. Scrape down the sides, then add the lemon juice, salt and pepper. Pulse until everything is blended and smooth. Taste and add more salt and pepper if necessary.

2. You can store the pesto in the fridge in an airtight container for up to a week or freeze it in the freezer for up to 3 months. Also freeze tehm in oiled ice trays for small portions when defrosting.


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