If a genie emerged in my kitchen and said, “I’ll grant you 3 wishes but only if you never eat pesto again…” I’d kiss my dreams of beach houses, world …
Homemade Pesto
This vibrant homemade pesto features fresh basil, toasted walnuts, and Parmesan for a nutty, herbaceous sauce that's far superior to store-bought versions. Ideal for pizzza, pasta, sandwiches, or with a spoon.
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 3 cloves garlic
- 1 tsp salt
- 1 cup parmesan cheese
- 1/2 cup walnuts
- to taste black pepper
Instructions
- Preheat a dry skillet over medium-low heat.
- Add the walnuts to the skillet and toast, stirring occasionally, for about 10 minutes until fragrant and lightly golden; remove from heat and let cool slightly.
- In a food processor or blender, combine the basil leaves, toasted walnuts, garlic cloves, lemon juice, salt, and a few grinds of black pepper.
- With the machine running, slowly drizzle in the olive oil until the mixture is well combined.
- Add the freshly grated Parmesan cheese and pulse a few times to incorporate, blending to your desired creaminess—do not overprocess to avoid a soupy texture.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Transfer to a jar and store in the refrigerator for up to a week, or drizzle with extra oil to preserve freshness.
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