Basil Pine Nut Pesto
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Serves: 1 cup
Dairy-free and fresh, this recipe for basil pine nut pesto is a summer food fave. Quick and easy, add to pasta, grilled vegetables, or marinating chicken.
  • 2 large handfuls (2 small plants)
  • ½ cup pine nuts
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves
  • 2 tablespoons fresh lemon juice (1 large lemon)
  • ¼ teaspoon salt
  1. Toast pine nuts over medium high heat in a small pan - about 5 minutes. Remove from heat, dump into a small bowl and set aside to cool.
  2. Wash and remove the leaves off a fresh basil plant (or 2 small plants from the grocery store) to make 2 large handfuls.
  3. Put 1 handful of basil into a food processor along with extra virgin olive oil, garlic, fresh lemon juice, and salt. Give it a few pulses to chop down the basil and then add the second handful along with the pine nuts. Blend until it becomes a sauce. If it’s too thick add water 1 tablespoon at a time until the consistency is right. Store in an airtight container in the refrigerator for up to 5 days or freeze for later.
Recipe by A Butterful Mind at