Making homemade basil pesto is super easy and healthier. Most store-bought pesto is made with sunflower or other seed oils, which are best avoided.
Fresh pesto will last in the refrigerator for approximately 3-5 days or in the freezer for up to six months.
Pesto is an excellent condiment to have on hand to elevate dishes like salmon, pasta, or vegetables such as this recipe for Eggplant, Tomato, and Sheep’s Cheese Stacks on a Charcoal Grill.
Ingredients:
- ¼ cup pine nuts
- 2 loosely packed cups fresh basil leaves
- 2 cloves garlic, microplaned
- Zest of ½ lemon
- ½ tsp salt
- ½ cup olive oil (your best bottle)
- 1 cup freshly grated Parmesan
Instructions:
- Toast the pine nuts in a small frying pan over medium-low heat for 3–5 minutes, stirring or shaking the pan occasionally, until the nuts are fragrant and golden brown.
- Add all the ingredients except the Parmesan to a mini food chopper and blend until combined. Alternatively, use the traditional method with a mortar and pestle.
- Add the freshly grated Parmesan and pulse until combined.
Homemade Basil Pesto
This homemade basil pesto is quick and easy to make with fresh basil, pine nuts, garlic, lemon zest, olive oil, and freshly grated Parmesan. It’s a delicious condiment to keep on hand for elevating pasta, seafood, vegetables, and more.
Ingredients
Method
- Toast the pine nuts in a small frying pan over medium-low heat for 3–5 minutes, stirring or shaking the pan occasionally, until the nuts are fragrant and golden brown.
- Add all the ingredients except the Parmesan to a mini food chopper and blend until combined. Alternatively, use the traditional method with a mortar and pestle.
- Add the freshly grated Parmesan and pulse until combined.
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