A quick and easy recipe for homemade pesto, versatile enough to be added to warm pasta, used as a spread for paninis or sourdough, in breakfast burritos, or on homemade pizza.
In a food processor: process the basil, garlic and pine nuts until smooth. Slowly add the olive oil (through the top opening) while running it. At the very end, add the grated cheese, lemon, sea salt + pepper and pulse again. Do a taste test and add more sea salt/lemon, if needed. Store in a sealed, glass container in your fridge! Top with a little layer of olive oil before closing it to keep it from drying up. Before use, shake the glass tup or jar and add a splash of olive oil to spruce it up. Don’t warm up pesto- but do add to warm pasta.
