This is the BEST homemade pesto recipe — fresh, easy, and made without a mortar! 💚
✨ Perfect on pasta, pizza, sandwiches… or straight off the spoon.
💡 Pro tip: store in a jar topped with olive oil and it’ll stay fresh in the fridge for up to a week.
Ingredients:
– Fresh basil (washed & dried)
– Toasted pine nuts
– Olive oil
– Garlic
– Freshly grated parmesan
– Salt
– Cayenne pepper
– (Optional) Lemon juice
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The best pesto without a mortar. Yes, we’re breaking the rules. Toast your pine nuts in a dry pan until golden. Olive oil and garlic goes in first. This way you get flavor, not bitterness. And yes, I spilled half of them. Very professional. And very important, poles, dumplings. Basil in. And yes, another mess. Story of my kitchen. But poles, poles, and poles. Parmesan. Too much. No such thing. And poles. More olive oil. A pinch of salt. Dash of cayenne. Scrape it down. Pulse again. And look at that paste. Lemon for a bit of acidity. Jar it and top it with oil. It stays fresh for a week, if it even lasts that long. Enjoy a bite butter.
Dining and Cooking