AuthorNora WariachCategorySavouryDifficultyBeginnerMaking homemade pesto is easier than you think. Whether its an accompaniment on a meat and cheese board or being used to toss some pasta in, this fresh basil pesto is sure to please.
Using a food processor, pulse together the basil, pine nuts, and garlic together. Add the olive oil, lemon juice, and salt to the mixture. Pulse until everything is blended together and relatively smooth. If desired, add ground black pepper or a pinch more of salt.
Store leftover pesto in an airtight jar and refrigerate up to 1 week. I use this fresh pesto on pastas, sandwiches, and charcuterie boards.
Ingredients
Directions
Using a food processor, pulse together the basil, pine nuts, and garlic together. Add the olive oil, lemon juice, and salt to the mixture. Pulse until everything is blended together and relatively smooth. If desired, add ground black pepper or a pinch more of salt.
Store leftover pesto in an airtight jar and refrigerate up to 1 week. I use this fresh pesto on pastas, sandwiches, and charcuterie boards.
