Most store-bought pestos contain a world of additives ranging from yoghurt and egg lysozyme to bamboo fibre. None of these are authentic and they definitely do not belong in a good pesto. This pesto recipe contains all the tradition ingredients, basil, pine nuts, olive oil, garlic, and instead of parmesan, lemon can be added to make it dairy-free.
Firstly, toast a cup of pine nuts in a dry pan.
Next, combine all the ingredients, apart from the olive oil in a food processor and blend until the basil leaves are broken up.
Lastly, slowly pour in 1/2 cup to 2/3 cups of olive oil, depending on your desired acidity. Season with salt, pepper, and possibly and additional squeeze of lemon juice.
Save the pesto in a mason jar and store it in the fridge for up to a week.
- 1 cup pine nuts, toasted
- 1 packed cup basil leaves
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 1/2-2/3 cup extra virgin olive oil
- salt and pepper, to taste
- Toast pine nuts in a dry pan
- Combine pine nuts, basil, garlic, and lemon juice in a food processor and blend until basil leaves are broken
- With the food processor running, pour in olive oil until desired consistency is reached
- Season with salt and pepper