Peppery, tangy, creamy, and fresh-tasting — this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Ingredients
- packed fresh basil leaves, washed and thoroughly: 3 cups (dried)
- cloves garlic: 2 piece
- pine nuts, lightly: 0.25 cup (toasted)
- kosher salt: 0.5 tsp
- extra-virgin olive oil: 0.5 cup
- freshly grated Parmesan cheese: 0.5 cup
- lemon juice: 2 tsp (freshly squeezed)
Metric Conversion
Stages of cooking
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Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times. The Best Classic Pesto. Allrecipes
