Homemade Basil Pesto
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1
Wash and dry the basil leaves thoroughly.
Step 2
Add basil leaves, pine nuts, garlic, Parmesan cheese, salt, and black pepper to a food processor.
Step 3
Pulse several times until the ingredients are finely chopped.
Step 4
Slowly pour in the olive oil while blending until the mixture becomes smooth and creamy.
Step 5
Add lemon juice and blend again for a few seconds.
Step 6
Taste and adjust seasoning if needed.
Step 7
Transfer the pesto to a clean glass jar and refrigerate until ready to use.
Step 8
Serve with pasta, sandwiches, grilled vegetables, chicken, fish, or as a dip.
Nutritional Benefits
- Basil contains antioxidants and vitamin K.
- Olive oil provides heart-healthy fats.
- Parmesan cheese adds protein and calcium.
- Garlic contains beneficial plant compounds.
- Pine nuts provide healthy fats and minerals.
Q&A
Q: How long does homemade pesto last?
A: It stays fresh in the refrigerator for up to 5 days.
Q: Can I freeze pesto?
A: Yes, freeze it in small portions for up to 3 months.
Q: What can I use instead of pine nuts?
A: Walnuts, almonds, or cashews work well.
Q: Can I make it dairy-free?
A: Yes, simply omit the Parmesan cheese.