The reason I love basil pesto so much is because it’s simple to make, cost efficient, smells delicious and oh, did I mention delicious?! This is one of my go-to recipes when I’m in a pinch. This is the reason I buy fresh basil plants at Trader Joe’s during the summer months! It works perfectly hot or cold and can easily be frozen to save. Pesto is simply the BEST!
Ready for some pesto? Pin it to save!
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!
Hey there, Iām Alexis! I’m a low carb living, Cuban and Puerto Rican, living in Seattle, Washington. I serve as a brand + web designer for fellow teacherpreneurs and small businesses by day. I find joy in sharing my low carb recipes here as well, and am a self-proclaimed pure perfectionist in everything I do.
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