Servings: 6 meals
- 1/2 cup pine nuts
- 1 cup basil packed
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper freshly ground
- 1 clove garlic
- 1/4 cup Parmesan cheese grated
- 1/4 cup olive oil
- Over medium heat, toast the pine nuts until they are golden brown.
- Blend the pine nuts, lemon juice, garlic, salt, and pepper in a food processor.
- Blend in the basil and Parmesan cheese.
- Slowly blend in the olive oil. If the pesto is still too dry, add more oil.