5 Minute Basil Pesto

Ingredients

• 1/3 cup Pine Nuts (toasted until golden brown)
• 2 cloves Garlic (peeled and minced)
• 2 cup Fresh Basil Leaves (packed, stems optional (use stems if desired))
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Lemon Juice (juice of half a lemon)
• 1/2 cup Extra Virgin Olive Oil (slowly added while blending)
• 1/2 teaspoon Sea Salt Flakes (or to taste)
• 1/4 teaspoon Cracked Black Pepper (freshly cracked, or to taste)

Instructions

1. Toast Pine Nuts

   Place pine nuts in a skillet over medium heat and stir constantly until they turn golden brown, about 2‑3 minutes.

   Time: PT3M

2. Cool Pine Nuts

   Transfer the toasted pine nuts to a plate and let them cool for 2 minutes.

   Time: PT2M

3. Prep Remaining Ingredients

   Peel and mince the garlic, wash and dry the basil leaves (including optional stems), grate the Parmesan, and juice half a lemon.

   Time: PT3M

4. Blend Base Ingredients

   Add the cooled pine nuts, minced garlic, basil leaves, grated Parmesan, lemon juice, sea salt, and cracked pepper to the blender. Pulse on high speed until the mixture is coarsely chopped, then blend a few seconds more.

   Time: PT2M

5. Emulsify Olive Oil

   With the blender running on high, slowly drizzle in the extra‑virgin olive oil until the pesto reaches a smooth, slightly thick consistency.

   Time: PT2M

6. Season and Finish

   Taste the pesto and adjust salt, pepper, or lemon juice as desired. Transfer to a bowl or keep in the blender container.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

2 g

Fat

12 g

Fiber

1 g