Fresh Pesto

Serving 2 people

45 min


  • extra virgin olive oil 3 tablespoons good extra virgin olive oil
  • fresh basil leaves 2 handfuls (1 cup packed) fresh basil leaves
  • garlic cloves 3 garlic cloves
  • lemon juice 1 tablespoon fresh lemon juice
  • parmesan 4 tablespoons freshly grated parmesan
  • pesto Fresh Pesto
  • pine nuts 1/4 cup coarsely chopped walnuts or pine nuts
  • salt and pepper salt and pepper to taste
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How to make it

  1. In a food processor mix together basil and nuts.
  2. Add garlic and olive oil and pulse again.
  3. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator.
  4. Add more olive oil before serving, if taken straight from the fridge. Or freeze in ice cube trays so you can easily pop out a new serving with a fresh batch of pasta. This will make about 6-8 ice cube size servings (2 people/ea), so double the recipe if you would like more.