Easy Basil Pesto
During the spring and summer months, I lean towards lite and refreshing dishes to make for my family and friends. Basil pesto is easy to make and can be used to add in a variety of dishes to bring an aromatic basil and garlic flavor.
There are so many basil pesto recipes out there that all have very similar ingredients and ratios, but the key to a great basil pesto is to use either a fresh Lemon Basil, Genovese Basil, or Sweet Basil variety (which most grocery stores provide) and then having your pesto have time to meld together.
I love making pesto at the end of the week and then storing it in the refrigerator to use over the weekend to spread on toast for lite lunches.
Ingredients:
2 Cups of Basil Leaves
2 Peeled Garlic Cloves
1/4 Cup of Toasted Pine Nuts
1/2 Cup of Shaved Parmesan Cheese
2/3 Cup Extra Virgin Olive Oil
Salt & Pepper to Taste
1 Tablespoon Squeezed Fresh Lemon Juice
Makes: 1 Cup
Prep Time: 5 Minutes
Make w/: Sun-dried Tomato Pesto Crostini, Keto Pesto Toast, Mix with Pasta, and More!
Directions:
Blend all ingredients in a food processor or blender.
Use right away or store in your refrigerator for a few days.
(Tip: You may also freeze to up to 3 months.)
Add to your favorite kinds of pasta or check out my Sun-dried Tomato Pesto Crostini or Keto Pesto Toast. Enjoy!