How to Make Homemade Pesto.
Serves 8–10 · Prep: 10 min
Make It
Add 2 cups packed fresh basil, ¼ cup pine nuts, 2 small garlic cloves, and ¼ tsp sea salt to a food processor.
Pulse until finely chopped.
With the processor running, slowly drizzle in ½ cup extra virgin olive oil until smooth.
Add ¼ cup freshly grated parmesan and pulse to combine.
Taste and adjust the salt.
Notes
Pulse, do not run it continuously. A warm blade turns pesto bitter and dark.
Drizzle olive oil over the top before it goes in the fridge. That layer is what stops it browning.
Nut-free: swap the pine nuts for sunflower or pumpkin seeds.
Dairy-free: skip the parmesan, or swap it for 2 Tbsp nutritional yeast.
Homemade tastes brighter than store-bought, which usually carries seed oils and preservatives.
Toss it with Protein Pasta, drizzle it over grilled chicken or fish, or stir it into a Protein Bowl.
Counts as Healthy Fats at 2 Tbsp.
