Basil Pesto | Michelle Pirone Lambros


  • 2 tbsps pine nuts
  • 2 cups fresh basil leaves, stems removed
  • 1 tbsp minced garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese


Toast pine nuts: place on a dry skillet over medium low heat and stir constantly until fragrant and golden brown (3-5 minutes) Remove them from the heat, and the pan, and allow to cool for about 5 minutes

Combine the pine nuts, basil and garlic in a food processor and pulse until blended. Slowly pour in olive oil with the processor running on low speed until smooth.

Add parmesan cheese and process just until combined

Recipe submitted by Michelle Pirone Lambros

Photo courtesy of Michelle Pirone Lambros

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