¼-1/3cupextra-virgin olive oilmore for a smoother pesto
Instructions
Place the pine nuts in a dry skillet. Toast them over medium-low heat, tossing frequently, just until the nuts begin to toast and you smell them. This will only take 3-5 minutes. Remove the nuts from the heat and let cool slightly.
Place the cooled nuts into a food processor, fitted with an s-blade. Add in the garlic, lemon juice, garlic, salt, pepper, and pulse until everything is chopped well.
Add the parmesan and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. For a smoother pesto, add more olive oil.
Taste and adjust seasonings if needed. Serve as desired.
To store pesto, transfer the pesto to a small glass jar and drizzle with a small amount of olive oil to cover the top of the pesto (this will keep the pesto a vibrant green), cover, and store in the refrigerator for up to 7 days.
Video
Notes
Garlic: Feel free to add up to 3 cloves of garlic into the pesto, depending on how garlicky you like your pesto. How to Freeze Pesto: Spoon the prepared pesto into ice cube trays. Place the ice cube trays into the freezer for 3-4 hours or until frozen solid. Remove the frozen basil pesto cubes from the trays and place them in a plastic freezer bag. Store in the freezer for up to 3 months. Each cube is equivalent to about 1 tablespoon of pesto.