Huge bags of fragrant, organic basil have been tucked into our last few CSA shares, along with hardneck garlic, so the natural solution is to make basil pesto. I’ve mostly been using it to top the delicious, juicy heirloom tomatoes we’ve also received, but I decided to top a grilled pizza with it the other night — divine!
Unlike many other pesto recipes, this particular recipe does not include Parmigiano-Reggiano, making it a little more budget friendly and an excellent choice for those on dairy-restricted diets. I use three large cloves of garlic because I like the extra bite, but you could easily cut it back to only one or two if you’re not quite as big a fan of it.
Be sure to choose a good quality olive oil because the quality and taste of it can make a huge difference in your prepared pesto.Print
- 2 cups fresh basil, packed
- 3 large garlic cloves
- 1/4 cup pine nuts
- 1 large pinch of kosher salt
- 1/4 cup olive oil
- 1 teaspoon fresh squeezed lemon juice
- Place basil, garlic, pine nuts, and salt in a food processor.
- With the food processor running, gradually drizzle in the olive oil.
- Add the lemon juice with the processor still running, and process until smooth.