Bright, citrusy, fresh, and cheesy basil pesto is SO GOOD on so many different things. I will add pesto to just about anything I can and is just 10x better when you make it at home!
2 Cups Fresh Basil
3/4 Cup Shredded/Grated Parmesan Cheese
1/2 Cup Extra Virgin Olive Oil
1/2 Cup of Pine Nuts (Can be substituted for almonds or walnuts as well)
1 Clove of Garlic
1/4 Cup Lemon Juice
1/4 tsp Salt (then add additional to taste if wanted)
1/4 tsp Black Pepper
Ideally use a food processor but you can also use a blender but note that by using a blender your pesto will come out a lot more smooth and not chunky at all. When you use a food processor you can control how chunky or smooth you want your pesto to be.
Toast your nuts in a dry skillet over the stove until golden brown.
Add your toasted nuts, olive oil, parmesan cheese, lemon juice, salt & pepper, and basil in to your food processor.
Pulse on low until you reach the consistency you're looking for and until everything is incorporated.
Store in a large wide mouth jar in your fridge for up to 2 weeks.
I love to add my pesto to:
Toast or sandwiches
Scrambles, Omelettes, or just straight on top of a fried egg
Link to my pizza dough recipe here
Roasted Veggies like cauliflower, broccoli, potatoes, and zucchini
Pasta... of course!
The possibilities are endless and Pesto is such a great way to get so much bright flavor into lots of different things. Putting pesto on veggies is such a game changer for me!