Wicked Easy Pesto
This homemade pesto takes 15 minutes and tastes way better than the store-bought stuff. I always make a bigger batch since it keeps in the fridge for a week and works on everything from pasta to grilled chicken.
Ingredients
Ingredients (~6-8 servings, makes about 1 1/2 cups)
- 1/2 cup pine nuts
- 1 1/2 cups tightly packed fresh basil leaves
- 1 cup freshly grated parmesan cheese
- 3-4 cloves garlic minced
- Salt & pepper to taste
- 1/2 cup olive oil
Instructions
- Toast pine nuts in a dry skillet over medium heat, tossing frequently, until lightly golden, about 4-5 minutes. Let cool.
- Add cooled pine nuts, basil, parmesan, garlic, salt, and pepper to food processor. Pulse 10-15 times until roughly chopped.
- With motor running, slowly drizzle in olive oil through feed tube. Stop to scrape down sides as needed. Process until desired consistency is reached.
- Taste and adjust seasoning with salt, pepper, or parmesan.
- Transfer to jar and press plastic wrap directly onto surface to prevent browning.
Notes
Keeps refrigerated up to 1 week or freeze in ice cube trays for longer storage.
Did you make this recipe?Let me know how you liked it below!