Description
You can make this homemade pesto recipe in about 5 minutes for a flavor packed, chunky pesto to use on pasta, chicken or pizza! It is made with fresh basil leaves, parmesan, olive oil, garlic, lemon and pistachios and stores beautifully.
Ingredients
Scale
- 4 ounces fresh basil leaves – about 2 cups packed leaves
- 1/4 cup grated parmesan cheese
- 3 cloves of garlic (minced)
- 1 tablespoon fresh-squeezed lemon juice plus zest for extra lemony flavor
- Salt and pepper to taste
- 1/3 cup olive oil
- 1/4 cup shelled pistachios or walnuts
Instructions
- Add the basil, parmesan, garlic, lemon juice, salt and pepper to the bowl of a food processor and pulse on high while streaming in the olive oil until fully combined into a smooth, slightly chunky sauce.
- Add in the pistachios and pulse a few times to incorporate.
- Serve as a dip, or topping on pizza, pasta, or sandwiches
Notes
- Use fresh basil. Dried basil will not work in this recipe, fresh basil is a must!
- Blend the pesto first then add in the nuts for a slight chunkier pesto
- Make this recipe vegan by using nutritional yeast or vegan parmesan cheese in place of the parmesan cheese
- Store this pesto in an airtight container or jar fitted with a lid and keep it in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Category: Dressings and sauces
- Method: No cook
- Cuisine: Italian
