Fresh Basil Pesto
A bright, herb-forward pesto made with fresh basil, garlic, toasted nuts, and olive oil. Finished with a small amount of low-sodium Parmesan for depth, this versatile sauce works beautifully with vegetables, grains, or proteins.
Serves: 8 | Prep Time: 20 minutes (plus rising time) | Cook Time: 20–25 minutes
Ingredients
2 cups fresh basil leaves, lightly packed
⅓ cup extra-virgin olive oil
¼ cup pine nuts or walnuts (lightly toasted)
2 garlic cloves
2 tablespoons freshly grated low-sodium Parmesan cheese
¼ teaspoon freshly ground black pepper
1–2 teaspoons fresh lemon juice (optional)
Instructions
Add the basil, nuts, garlic, and Parmesan to a food processor or blender. Pulse several times until coarsely chopped.
With the machine running, slowly drizzle in the olive oil until smooth but still slightly textured.
Add the black pepper and lemon juice. Pulse briefly to combine.
Taste and adjust with additional olive oil if needed for a smoother consistency.
Use immediately or refrigerate until ready to serve.
Cook’s Note
To prevent browning, store with a thin layer of olive oil on top. Lightly toasting the nuts before blending enhances flavor and adds depth to the finished pesto.