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My boyfriend and I had a disagreement on if pine nuts were really that important in the pesto. I have never personally put pine nuts in my pesto. Even though I know it’s traditionally in the recipe, IĀ neverĀ have pine nuts on hand and don’t miss the taste! What do you think?


Basil Pesto
Author: Alexis Sanchez
Ingredients
- 2 cups packed fresh basil leaves
- 2 minced garlic cloves
- 1½ tablespoons of lemon juice
- ½ cup parmesan cheese
- Salt & Pepper to taste
- ¼ cup pine nuts, OPTIONAL! š
Instructions
- In a food processor, add your basil leaves, minced garlic, lemon juice, parmesan cheese, salt and pepper.
- Pulse the ingredients until they are chopped up to almost smooth.
- At this point, with the processor running, drizzle in the oil until you reach the consistently you desire. If you want a thick pesto = less oil. Thinner/runner pesto = more oil.
- Remove the blade carefully from the processor, stir your pesto with a spoon.
- Now the choice is yours on where to use this, cold or hot, this pesto is simply the best! ENJOY!
I'm a pesto-freak, and l simply eat it with a teaspoon. I just loooooooooove it š
Thank you for the party Alexis š
I hope you try this recipe, Winnie! š