Pesto is one of those sauces that punches way above its weight for how simple it is. A handful of ingredients, a few minutes in the food processor, and you have a sauce that elevates pasta, sandwiches, pizza, roasted vegetables, and more. Using quality olive oil and real pine nuts makes all the difference.
Ingredients
- 2 cups fresh basil leaves (or 3 tbsp dried basil)
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1 tbsp garlic granules
- 1/2 tsp Redmond Real Salt
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until golden and fragrant. Let them cool.
- Add the basil, toasted pine nuts, garlic granules, and salt to a food processor. Pulse several times until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth but still has some texture.
- Transfer to a bowl and stir in the Parmesan cheese and lemon juice. Taste and adjust salt as needed.
Notes
- If using dried basil, rehydrate it in the olive oil for 10 minutes before blending for a better texture.
- Swap pine nuts for walnuts (raw) for a more budget-friendly version.
- Freeze pesto in ice cube trays for easy single-serving portions that last for months.
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