Homemade Pesto

Fresh basil, good olive oil, and a food processor are really all this takes, a pesto that comes together faster than boiling pasta water.

We love picking the basil and ingredients straight from our garden to make this.

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:

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic.

2. Pulse until finely chopped.

3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

4. Season with salt, pepper, and lemon juice to taste.

5. 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.

Nutritional Information:

• Calories per serving: Approximately 200

• Protein: 5g

• Fat: 20g

• Carbohydrates: 4g

• Fiber: 1g

Enjoy your homemade pesto on pasta, pizza, or as a delicious dip!