Homemade Basil Pesto recipe

Ingredients:

2 cups fresh basil leaves

½ cup pine nuts

½ cup freshly grated Parmesan cheese

2-3 garlic cloves (peeled)

½ cup extra-virgin olive oil

¼ teaspoon salt

Freshly ground black pepper (to taste)

Optional: a squeeze of lemon juice for brightness

Instructions:

1. Toast the pine nuts:

In a small dry pan, toast the pine nuts over medium heat for 3-4 minutes, stirring occasionally, until they turn golden and fragrant. Remove from heat and let cool.

2. Blend the ingredients:

In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, and Parmesan cheese. Pulse several times until finely chopped.

3. Add the olive oil:

With the food processor running, slowly pour in the olive oil, blending until smooth. If you like a thinner pesto, add more olive oil.

4. Season:

Add salt and pepper to taste, and blend a few more seconds.

If using, add a small squeeze of lemon juice for brightness.

5. Store or serve:

Serve immediately or store in an airtight container. To preserve the bright green color, drizzle a little extra olive oil on top before refrigerating. It can be kept in the fridge for about a week, or frozen for longer storage.

Variations:

Nut-free: Skip the pine nuts, and the pesto will still be delicious.

Rocket or spinach: Substitute part of the basil with rocket or spinach for a different flavor profile.

Almonds, Walnuts, Cashews: You can use your creativity and substitute the pinenuts!

This pesto is perfect with pasta, on crostini (toasted bread), or as a dip!