• 3 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 1 tablespoons lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese


1. Combine the basil leaves, pine nuts, lemon juice, olive oil, salt,
and parmesan cheeee in a food processor and pulse until
combined, about 3 minutes. Blend to your desired consistency.
If  the pesto is too dry, drizzle more olive oil in slowly.

2. Store in a sealed container in the fridge for up to 3 weeks, or
freeze for up to 3 months. Enjoy!

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