Basil Pesto
Fresh homemade basil pesto that is great to make ahead and freeze.
Ingredients
- 3 cups fresh basil leaves packed
- 1/3 cup parmesan cheese grated
- 1 1/2 teaspoons garlic minced
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup olive oil
Instructions
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In a food processor add the basil leaves, parmesan cheese, minced garlic, lemon juice, lemon zest and almonds. Blend continuously until the ingredients start to breakdown.
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Stream in the olive oil and the ingredients will emulsify with the oil. If you like it more chunky in texture, you can use the pulse setting. Continue processing until the oil is combined with all the ingredients.
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Taste the pesto, add additional garlic or parmesan if preferred.
Recipe Notes
Store Pesto: Store in a small container (with the pesto all the way to the top without air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.
Freeze Pesto: Pour the pesto into ice cube trays and freeze. Move frozen pesto to a zip top bag once frozen.
*You can swap the almonds for pine nuts or cashews in this recipe if you prefer.