This recipe provides a simple and tasty method for making homemade basil pesto, featuring toasted pine nuts, fresh basil, olive oil, lemon juice, garlic, salt, and parmesan cheese. It’s quick to prepare and can be refrigerated for up to 7 days.
1. Heat a dry pan over medium/low heat. Pour in your pine nuts (don’t add any oil) and toast for about 7 minutes or until lightly toasted, stirring occasionally. Keep a close eye, you don’t want these to burn.
2. In a food processor or blender, combine all your ingredients. Pulse until it reaches your desired consistency.
3. Place in an air-tight container, and refrigerate for up to 7 days. Enjoy!
