This easy homemade pesto recipe is my tried and true method to make THE BEST basil pesto recipe every single time.
Keyword Homemade pesto, Pesto
Prep Time 5minutes
Total Time 5minutes
1/2cuptoasted pine nuts
1/2cupfresh grated Parmesan cheese plus more for garnish
1garlic cloveroughly chopped
2cupsfresh basil leaveswashed and stemmed and finely packed
1/2teaspoonfreshly ground black pepper
Add roughly chopped garlic, toasted pine nuts and finely grated parmesan cheese to the bowl of a food processor and process until smooth. Add the fresh basil leaves and pulse until chopped. .
While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Season with kosher salt, give it a squeeze of lemon juice, and whiz again
Taste for seasoning and adjust to your liking.
Eat the pesto straight away or store in a jar with a tight fitting lid for up to 1 week. If storing for later, add a generous drizzle of olive oil to the top of the pesto to form an oily seal so the pesto doesn't turn dark. Simply stir the oil into the sauce before using.