10 minute Basil- Pesto Sauce

Pesto! Ah I love pesto. I eat basil fresh from the garden. It’s one of the best herbs their is in my opinion and if you have been paying attention I use it a lot in my cooking. Here I will show you a amazing fresh pesto sauce that you can make in under 10 minutes. It is beautiful on fresh bread, pasta, in dips, salads, and one of my favorites on a cheese board. If you have never had a fresh slice of pancetta dipped in pesto, now is the time. 

*NOTE If you have nut allergies i reccomend using a bit more olive oil and 1 tbsp. more of parmesan cheese. 

Endless recipes and possibilities. Here are some recipes with pesto. 

Silky Pesto and Parmesan Pasta

Zesty Pesto Salad

Chicken Pesto Lasagna

Ricotta-Pesto Stuffed Pasta with Pepperoni!

 

Let’s get started!

INGREDIENTS:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated parmesan
• 1/4 cup and 2 tbsp extra olive oil
• 1 tbsp lemon juice
• 1 tsp chopped garlic
• 1/8 tsp salt
• 1/4 tsp black pepper

DIRECTIONS:

In a food processor pour the pine nuts.

Now the basil. If the 2 cups over flow, no biggie..

Add the parm cheese, salt, pepper, garlic, lemon, and 2 tbsp of olive oil.

Puree for 1 minute. The mix will be chunky and dry. Scrape down the side of the food processor.

Start the processor again on puree and slowly add the 1/4 cup of olive oil.

Mix until well combined but not too liquidy… around 40 seconds to 1 minute.

Mixture should resemble this photo.

Taste and add extra salt and pepper to your liking.

Store in the refrigerator for up to 2 weeks. Or you can freeze for 3 months I put a large portion in a silicon ice tray then move to a freezer bag after frozen.

ENJOY!