Making homemade basil pesto couldn't be any easier! Fresh basil, garlic, lemon zest, toasted pine nuts and parmesan cheese blended with olive oil for a creamy delicious sauce. Recipe yields about 2 cups or 16 (2 tablespoon) servings
Keyword basil, garlic, lemon, parmesan, pine nuts
Prep Time 20mins
Cook Time 6mins
Total Time 26mins
Author Laurie McNamara
2cupsbasil leavesrinsed and patted or spun dry
1/2cupfreshly grated Parmesan cheese
1smalllemonzest and juice
1/2teaspoonkosher saltor to taste
freshly ground black pepper
1/2cupextra virgin olive oilor up to 3/4 cup- as needed
Toast the pine nuts in a dry pan for 5-6 minutes over medium heat until lightly golden in color and fragrant. Remove to cool.
In the bowl of your food processor add the basil, Parmesan, pine nuts, garlic, both the zest and juice from one lemon, salt, pepper and olive oil.
Secure the lid to your food processor and blend until smooth.
Divide the pesto into each ice cube slot. Cover and freeze for 2-3 hours or over night.
Pop the basil pesto cubes out and place into a freezer-safe re-sealable bag. Store frozen for up to three months.