How to Make Basil Pesto
When I tried basil pesto for the first time several years ago, it changed my life. I had no idea that something resembling green mush could taste so good!
- 1 garlic clove
- 1/3 cup toasted pine nuts
- 5 oz bunch of basil with the leaves removed from the stems
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/3 cup olive oil or avocado oil
- 1/2 T. lemon juice (optional but helps pesto to stay green and not discolor)
- 1/2 cup parmesan cheese
In a food processor, process the garlic and pine nuts until finely ground.
Add the basil leaves, salt and pepper, and process until the basil leaves are finely chopped.
Add the oil and lemon juice and process to incorporate.
Add the cheese and pulse briefly.
Refrigerate or freeze what you don't use right away (here's how I freeze it). The top layer may discolor in the refrigerator, but underneath it will still be bright green.