4 Servings

A dish with pesto sauce in it.

Difficulties: Low     Prep Time: 10 min     Total Time: 15 min    

Ingredients

  • 1 cup pine nuts, toasted
  • 4 large garlic cloves
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 packed cups of flat-leaf Italian parsley
  • 1 1/2 packed cups basil leaves
  • 1 1/2 cups Parmesan cheese, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup olive oil

Directions

  • 1

    In a food processor, combine the pine nuts, garlic, lemon zest, lemon juice, cayenne pepper, parsley, basil, cheese, and salt and pepper. Pulse until well blended.

  • 2

    Turn on the processor to a steady speed and stream in olive oil until smooth, about 1 minute. If your pesto is too thick, you can add more olive oil or water.

  • 3

    Unused pesto can be frozen in ice cube trays or stored in an airtight container in the refrigerator.



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