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Basil Pesto

  • 27
    May

Pesto is such a simple joy for me. The salty flavor from the cheese, silkiness from the oil, and freshness from the herbs. You can sub any fresh herbs or combination of herbs for this recipe, I’ve done it with basil, arugula, ramps, and carrot tops. Serve over pasta, spread on a toasted baguette, or use as a sauce for sweet potatoes and other grilled veggies.

Print Recipe

Basil Pesto

Prep Time20 mins
Servings: 1 cup

Ingredients

  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 2 1/2 cup fresh basil leaves, loosely packed
  • Juice from half a lemon
  • 1/2 cup grated Parmesan cheese (do yourself a favor and purchase a hunk of nice Parmigiano-Reggiano)
  • Salt and Pepper

Instructions

  • Add pine nuts and garlic to a food processor and pulse until you have a paste consistency.
  • Add basil leaves and a pinch of salt and pepper. Pulse a little bit but not completely.
  • Add olive oil and lemon juice, processing as you go so the paste becomes smoother.
  • Add Parmesan cheese and pulse until completely smooth.
  • Add a bit more salt and pepper and taste to determine if you need to tweak anything to your preferences.

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Madison

Thanks for visiting my site! My name is Madison, a Twin Cities native with a passion for all things food. I started out posting about Minneapolis restaurants and restaurants in places I frequently traveled. Recently, I launched a portion of my site dedicated to staying in, cooking for yourself and others, and making hosting more joyful and enjoyable. Read more about my story here.


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