Pesto Sauce


  • 1 cup fresh basil leaves (packed)
  • Juice of ½ lemon
  • 1 tablespoon pine nuts
  • ¼ cup Parmesan cheese (grated)
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste


Add the basil, lemon juice, pine nuts and cheese to a food processor and pulse until roughly chopped. Slowly drizzle in olive oil and pulse until combined. Should be slightly loose.

Season with salt and pepper and serve over cooked pasta.

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