Homemade Pesto

Ingredients

• 4 cups Fresh Basil Leaves (packed, washed and patted dry)
• 0.25 cup Pine Nuts (toasted on low heat, then cooled)
• 0.75 cup Parmesan Cheese (freshly grated)
• 1 cup Extra Virgin Olive Oil (good quality, preferably cold‑pressed)
• 3 tablespoons Lemon (freshly squeezed juice plus zest of the same lemon)
• 2 Garlic Cloves (peeled and grated directly into the lemon juice)
• to taste Salt (kosher or sea salt)

Instructions

1. Toast Pine Nuts

   Heat a small skillet over low heat, add the pine nuts, and stir constantly until they turn golden and fragrant, about 5 minutes. Transfer to a plate and let cool.

   Time: PT5M

2. Prepare Lemon Juice and Garlic

   Zest the lemon, then juice it to obtain 3 tablespoons of fresh lemon juice. Peel the garlic cloves and grate them directly into the lemon juice.

   Time: PT3M

3. Blend the Pesto

   In a food processor, combine the packed basil leaves, toasted pine nuts, grated Parmesan, lemon zest, lemon‑garlic mixture, and a pinch of salt. Pulse a few times, then with the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, glossy sauce.

   Time: PT5M

4. Season and Store

   Taste the pesto and adjust salt or lemon juice as needed. Transfer to an airtight container, smooth the surface, and pour a thin layer of olive oil on top to seal out air. Refrigerate for up to 3 days.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

2 g

Fat

12 g

Fiber

1 g