Fresh and delicious basil pesto that's super simple to make! This recipe is so versatile and can be added to so many dishes. The perfect way to use up that fresh basil from the garden!
In a food processor or blender, pulse the basil, pine nuts, garlic, and parmesan until chopped.
Add the oil and puree until smooth. Add more olive oil, as needed, to reach your desired consistency. Squeeze in fresh lemon juice, if desired. Season with salt and pepper, to taste.
Store in an airtight container or jar in the fridge up to 1 week.
Notes
Freezer instructions: Pour the sauce into an ice cube tray and freeze. Then add the frozen cubes to a zip-top bag and store in the freezer up to 3 months.Variations:
Garlic: If you'd like to take the flavor up a notch, try adding a couple cloves of roasted garlic.
Spice: If you'd like to take up the heat add a pinch of red pepper flakes.
Greens: You could swap the basil for spinach, kale or arugula (although those will taste slightly more bitter).
Nuts: You could also swap the nuts for almonds, walnuts, pistachios or sunflower seeds.
Storage:Store in an airtight container or jar in the fridge up to 1 week.