Classic Basil Pesto
Fresh, vibrant pesto for pasta, sandwiches, and so much more.
Heart-SmartInflammation FightersNourish & BuildPlant-ForwardQuick WeeknightVegetarian
Instructions
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly golden. Watch carefully - they burn quickly.
- Add basil, toasted pine nuts, garlic, and Parmesan to a food processor.
- Pulse several times until coarsely chopped.
- With processor running, slowly drizzle in olive oil.
- Process until smooth, scraping down sides as needed.
- Season with salt and pepper. Taste and adjust.
- Store in refrigerator for up to 1 week, or freeze for up to 3 months.
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