Herbaceous and garlicky, spread this pesto on sandwiches, use as a pasta sauce or as a topping grilled meats or roasted veggies. Keeps in the fridge a few days in an airtight container.
Ingredients
2 cups packed fresh basil leaves
2 garlic cloves, roughly chopped
1/2 cup fresh grated parmesan cheese
1/4 cup pine nuts (can sub walnuts)
1/2 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1/2 teaspoon fresh lemon juice
1/2 cup good quality extra virgin olive oil
Instructions
Combine all ingredients except olive oil in a food processor
Pulse several times to combine ingredients
With the food processor running, slowly drizzle in the olive oil