My pesto is the besto. It’s so good that I won’t order pesto dishes at other restaurants because their sauce cannot compare. This one is perfectly balanced with bright and fresh ingredients that scream summer and all things good. I realize I got a bit braggy here. Sorry not sorry. This is the pesto for you.
Sometimes I swap pine nuts with walnuts. I always go heavy on garlic and lemon juice. You can play around with the ingredients to your taste. But honor the star of the recipe: basil.
The simplicity of this sauce is pure goodness.
Enjoy it on pasta, slather on grilled chicken, or spread on a sandwich.
Note: only keeps for a couple days (no preservatives!). If you have extra sauce, lay plastic wrap directly on top of sauce to prevent exposure to the air.
- 45-50 basil leaves, fresh
- 1/2 cup shredded parmesan
- 1/4 cup pine nuts
- 1/4 cup fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 2-3 garlic cloves
- 1/3 cup olive oil
- Blend all ingredients in food processor (or blender).
- Taste and adjust accordingly.
Source: Jamie Harbron of Prosciutto Happiness