Print Recipe

Italian Pesto

Ingredients

  • 1/2 cup pine nuts, toasted
  • 4 cloves garlic
  • 1 tsp lemon zest zest of 1/2 lemon
  • 2 tbsp fresh lemon juice 1 lemon
  • 3 oz fresh basil leaves, stems removed
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 1/2 cup good extra virgin olive oil
  • 1/2 tsp fresh cracked black pepper
  • 1/4- 1/2 tsp crushed red pepper flakes
  • 1/4 tsp kosher salt

Instructions

  • Heat a saute pan to a med heat 
  • Toast the pine nuts for 3-5 mins until light golden brown, stir frequently to avoid burning 
  • Add the pine nuts and remaining ingredients to a food processor or blender and blend until smooth
  • Serve immediately or store in a glass container and freeze for later