Basil Pesto
HB-12332 · Hand-built original · American
A basil pesto of toasted pine nuts, parmesan, garlic, lemon juice and an ice cube, brought together with olive oil drizzled in while pulsing.
AmericanMain courseVegetarianGluten-freeEgg-free
Main ingredient: cheese
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup grated parmesan cheese
- 2–3 garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- 1 small ice cube
- 1/2 cup olive oil, plus more if needed
Method
- Toast the pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until lightly golden and fragrant.
- Put the toasted pine nuts, garlic and lemon juice in a food processor and pulse until finely chopped.
- Add the basil, parmesan, salt, black pepper and the ice cube and pulse a few more times until combined.
- Drizzle the olive oil in slowly while pulsing, until the pesto is smooth and creamy, adding a little more olive oil if it needs it.
- Taste the pesto and adjust the salt or lemon juice, then spoon it into a jar or bowl for serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).