My attitude toward food is make it at home and keep it as simple as possible, so I don’t do a lot of sauces. This basil pesto, however, is one of my exceptions. I make it all summer long. It doesn’t have Parmesan, and I don’t miss it. Why add the dairy if you don’t have to?
(I originally found this recipe here.)
I’d love to say I made this pesto with my own basil, but I bought it at the store. The basil in my patio garden is being eaten by someone else this summer. I suspect the ants, but I have no confirmation.
2 cups packed fresh basil leaves
2 cloves garlic
¼ cup pine nuts
½ cup extra-virgin olive oil
Big pinch of salt, or to taste
½ to 1 whole lemon, juiced
- Put the pine nuts in a dry pan over medium heat and toast until golden brown. Allow the nuts to cool.
- Add basil leaves, garlic, pine nuts, and salt to food processor and pulse to combine.
- Run the food processor on continuous mode while you pour in the olive oil.
- Add in lemon juice to taste and combine.
- Add more salt if you like.
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