Classic Basil Pesto
A vibrant, fragrant blend of fresh basil, toasted pine nuts, garlic, and Parmesan that turns any pasta, sandwich, or grilled vegetable into something special.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat, stirring constantly for 3 to 4 minutes until golden and fragrant; watch closely, as they burn quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the cooled pine nuts, garlic, and basil to a food processor. Pulse 8 to 10 times until coarsely chopped, scraping down the sides as needed.
- 3
With the processor running, drizzle in the olive oil in a steady stream until the mixture forms a loose, spoonable paste, about 30 seconds.
- 4
Add the Parmesan, salt, pepper, and lemon juice, then pulse just 2 or 3 times to combine; do not over-process, or the pesto will turn pasty and lose its bright color.
- 5
Taste and adjust salt and lemon. Use immediately, or transfer to a jar and float a thin layer of olive oil on top to keep it green; refrigerate up to 5 days.
Plan it in Listahan
Add Classic Basil Pesto to your week, check it against your household's allergens, and build the shopping list automatically.