Delicious Living
  • 2 cups fresh basil leaves
  • 1⁄4 cup pine nuts, raw or lightly toasted
  • 2-4 cloves garlic, to taste
  • 1⁄4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil (or to taste )
  • 1⁄4 cup freshly grated Parmesan or Romano cheese (preferably a mix )

Basil Pesto

Elisa Bosley | Delicious Living


Makes 3⁄4 cup/prep 10 minutes 


The classic. increase or decrease each ingredient according to your taste. If you like, add a little minced roasted red bell pepper or red pepper flakes for a hint of color. When you’ve got a bumper crop of basil, make and freeze extra in small zip-top bags or ice-cube trays to add a burst of flavor to marinara sauces, soups, and stews. 

  1. Place all ingredients except cheese in a blender or food processor and process until smooth. Transfer mixture to a medium bowl and stir in cheese. Serve or refrigerate for up to three days. (Cover with a thin layer of olive oil to prevent browning.)

PER SERVING (1 tablespoon): 33 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 1g carb, 0g fiber, 76mg sodium  

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