- 3 cups fresh basil leaves (slightly packed)
- 1/3 cup grated parmesan cheese (freshly grated is best)
- 2 tsp minced garlic (2 cloves)
- 1 tsp lemon zest
- 1/4 cup toasted pine nuts
- 2 tsp lemon juice
- 1/2 cup olive oil
- pinch of red pepper flakes (optional)
- Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
- Blend continuously until the ingredients start to breakdown. If you prefer a more coarse pesto, use the pulse setting. Stream in the olive oil and allow the ingredients to emulsify with the oil.
- You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.
Store the pesto in a small container, where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.
You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.