Homemade Pesto

Prep Time:
15 mins

Total Time:
15 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.

Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Recipe Tip

Pesto will keep well in the refrigerator for a week or a little longer. Freeze small portions in small airtight containers, and they will be handy to throw in soups, sauces, etc.

Nutrition Facts (per serving)