Homemade Pesto

1/2 c. pine nuts

4 c. lightly packed fresh basil leaves

1 1/2 tsp. chopped garlic

1 tsp. fresh lemon juice

1/2 tsp. kosher salt

1/4 c. extra-virgin olive oil

3 c. grated Parmigiano-Reggiano

Combine basil, pine nuts, lemon juice, kosher salt, and pepper in the bowl of a food processor.

Process until ingredients are well incorporated.

Shut off motor and scrape down sides of bowl.

With motor running, slowly add olive oil.

Shut off motor and scrape down sides of bowl.

Add cheese and pulse until mixture comes together and looks like a thick paste.

Pesto will keep for 2 weeks in refrigerator.

Can also be frozen for 2 months without the cheese. When ready to use, add the cheese after defrosting pesto.

(This recipe is very flexible. I don't even measure anything.)

Eat on pasta, pizza, sandwiches,… It’s best with grilled chicken and sun-dried tomatoes :)