¼ cup olive oil
1 cup fresh basil
1 garlic bulb salt and pepper
¼ cup parmesan cheese
¼ cup pine nuts (optional)
2 tsp. lemon juice (optional)
- Wrap garlic bulb in foil and roast in the oven at 375 degrees for 30 minutes.
- Lightly toast pine nuts (if you choose to use them).
- Mix all ingredients together in a food processor.
- Add more olive oil for desired consistency.
- Store in an airtight jar in the refrigerator for up to 2 weeks.
- Double or triple the batch (if you have tons of basil like me) and freeze batches in an ice cube tray overnight. Store pesto cubes in a Ziploc bag in the freezer for up to a year.
Pine nuts are expensive, so I very rarely use them. However, they do add a delicious, nutty flavor to the pesto.
Roasting the garlic is VERY important!! It allows for a much sweeter garlic taste. The garlic squeezes out of its shell very easily after it has been roasted.
I always play around with measurements. Sometimes I add more cheese and basil (with more olive oil to maintain the correct consistency).
This recipe is easy to make in bulk! I typically triple or quadruple the recipe (because my basil grows rapidly) and freeze it so I can use it anytime.
Check out Creamy Pesto Fettuccini for an idea on what to make with your delicious pesto!