Take a step back marinara, petso is in town!
3 cloves Garlic, sliced
5 cups Fresh basil leaves, lightly packed
3/4 to 1 cup Extra-virgin olive oil
2/3 cup Parmesan cheese, grated
1 teaspoon Kosher salt
1 tablespoon Fresh lemon juice, optional
Place the pine nuts in a dry saute pan and toast over medium-low heat until golden, 5 to 6 minutes. Remove to a plate immediately to cool.
In the bowl of a food processor fitted with the blade attachment, add the cooled pine nuts, garlic, and basil leaves and pulse until finely ground.
With the machine running, slowly stream the olive oil into the top of the food processor until pesto is almost smooth, 30 seconds to 1 minute.
Add the cheese and pulse gently to combine. Season with salt to taste and add lemon juice if desired.
Remove to an airtight container and store with a piece of plastic wrap touching the surface to prevent the pesto from oxidizing.
Seal the container and store in the refrigerator for up to a week.
Whether you are making chicken or pasta, adding your own pesto is never a bad idea! With slices of fresh garlic, tangy lemon juice, and delicious grated parmesan, this simple recipe will change that dinner into a light and fragrant date night dish.
Prep Time: 5 minutes