If you'd like to make it a few days ahead, place the pesto in a small container and pour a layer of olive oil over it before refrigerating. The oil acts like a sealant and helps keep the green color of the pesto. Just be sure to scrape off the oil before serving.
2 garlic cloves, peeled
3 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
How to Make It
Place garlic in food processor; process until minced. Add basil and next 4 ingredients (through pepper). With processor on, slowly pour oil through food chute; process until smooth, scraping sides.
Tip: If you don't have pine nuts, you can substitute other nuts such as unsalted and toasted walnuts or cashews. All nuts add their own unique flavor to pesto.
Loved this recipe. The ratios were spot on. I used walnuts instead of pine nuts just out of preference. I wanted to experiment a little more and also added five green olives, two canned tomatoes, and two packets of parmesan leftover from when my husband and I ordered pizza. So delicious!!
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