Classic pesto is easy to make and a fantastic way to use up fresh basil.
- 1/3 cup pine nuts
- 2 cups fresh basil, packed
- 1/2 cup shredded parmesan
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Place pine nuts in a dry sauté pan and cook over medium low heat. Stir frequently until pine nuts are lightly browned. Once toasted, immediately remove pine nuts from heat and place on a separate plate to cool. ***Watch pine nuts closely during this process as they can quickly pass from lightly toasted to burned.
Place cooled pine nuts, basil, parmesan cheese, and garlic in a food processor and pulse until coarsely ground.
Add olive oil, lemon juice and salt into the food processor and pulse until smooth.