Basil Pesto

Written by Published on in Sauces, Vegetarian

Ingredients

  • 1/2 cup toasted pine nuts
  • 2 tbsp fresh lemon juice, plus the zest
  • 1-2 garlic cloves
  • 1/4 tsp salt and pepper
  • 2 cups basil leaves
  • 1/4 cup or more olive oil
  • 1/4 cup Parmesan chees

Directions

  • Zest the lemons and squeeze the juices out. Shred your Parmesan cheese
  • In a food processor, combine the pine nuts, lemon juice and zest, garlic cloves, salt and pepper until smooth.
  • Add in your basil and Parmesan cheese and pulse until smooth and combined.
  • While the processor is running, drizzle in the olive oil until smooth. If you want a smoother mixture, keep adding olive oil until your desired consistency.
  • Store in a sealed container. It will keep in the fridge for about 2-3 weeks.

Thanks to Love and Lemons

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