Place basil, cheese, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
65 calories;7 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 6 mcg folate; 1 mg cholesterol; 0 g sugars; 0 g added sugars; 365 IU vitamin A; 2 mg vitamin C; 33 mg calcium; 0 mg iron; 101 mg sodium; 36 mg potassium
a very easy pesto! My efforts did not produce 16 servings (1TBL per serving) Still it is easy, tasty, freezes nicely, and will be repeated. In the meanwhile all I have left is purple basil,,,,should produce a startling hue -enjoy!