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Basil Pesto

This homemade basil pesto recipe is perfect for any recipe you want to use it for. It's made without nuts, and can be freezed or stored in the fridge for up to two weeks. The sauce is tasty and flavorful and so easy to make!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!

This homemade basil pesto recipe is perfect for any recipe you want to use it for. It's made without nuts, and can be freezed or stored in the fridge for up to two weeks. The sauce is tasty and flavorful and so easy to make!
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, IΒ neverΒ have pine nuts on hand and don’t miss the taste! What do you think?

This homemade basil pesto recipe is perfect for any recipe you want to use it for. It's made without nuts, and can be freezed or stored in the fridge for up to two weeks. The sauce is tasty and flavorful and so easy to make!This homemade basil pesto recipe is perfect for any recipe you want to use it for. It's made without nuts, and can be freezed or stored in the fridge for up to two weeks. The sauce is tasty and flavorful and so easy to make!

Basil Pesto
Author: 
 
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! πŸ˜‰
Instructions
  1. In a food processor, add your basil leaves, minced garlic, lemon juice, parmesan cheese, salt and pepper.
  2. Pulse the ingredients until they are chopped up to almost smooth.
  3. 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.
  4. Remove the blade carefully from the processor, stir your pesto with a spoon.
  5. Now the choice is yours on where to use this, cold or hot, this pesto is simply the best! ENJOY!
Alexis Porter
Alexis Porter

Hey there, I’m 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.

Find me on: Web | Instagram | Facebook

2 Comments

  1. May 28, 2014 / 7:53 PM

    I'm a pesto-freak, and l simply eat it with a teaspoon. I just loooooooooove it πŸ™‚
    Thank you for the party Alexis πŸ™‚

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