Basil Pesto

Ingredients

• 2 cups fresh basil leaves
• 3 cloves garlic, peeled
• ¼ cup pine nuts (or cashews)
• ½ cup parmesan, freshly grated
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp lemon juice, fresh
• ½ cup extra virgin olive oil

Directions

1. Pulse basil, garlic, pine nuts, and parmesan in a food processor until combined, about 1 min.
2. Add salt, pepper, and lemon juice. Pulse to incorporate.
3. Drizzle in olive oil on low speed until smooth, scraping down sides as needed.
4. Transfer to a bowl and serve.

Notes

• Storage: Refrigerate in an airtight container up to 1 week.
• Freezer: Freeze in ice cube trays, then transfer to a freezer bag. Keeps up to 6 months.