Homemade Basil Pesto by Heresyourbite

Ingredients

• 2 cup fresh basil leaves, packed
• 65g (2.25 oz) pine nuts
• 120ml (1/2 cup) extra virgin olive oil
• 80g (3/4 cup) freshly grated parmesan cheese
• 2 cloves garlic, peeled
• 1 tbsp fresh lemon juice
• 1/4 tsp salt (adjust to taste)

Instructions

1. Heat a dry pan over medium-low heat and add the pine nuts, toasting for 7 minutes while stirring occasionally until lightly golden.
2. Place the toasted pine nuts, basil, garlic, olive oil, lemon juice, salt, and parmesan into a food processor or blender.
3. Pulse the mixture until it reaches your desired consistency, scraping down the sides as needed.
4. Transfer the pesto to an airtight container and refrigerate for up to 7 days.