You'll want to use this fresh basil Pesto Dressing on everything! It's bursting with flavor and so easy to make. Can keep for days (up to a week) without browning. Use on salads, pasta, sandwiches, pizza, grilled veggies, and more. (Gluten Free).
Toast pine nuts: Add 3 tablespoons pine nuts to a dry skillet over medium-low heat. Cook, stirring frequently, until nuts are golden brown and fragrant, 1 to 3 minutes. Transfer to a plate to cool.
Combine: In a food processor, combine toasted pine nuts, 1 clove garlic, 1½ cups fresh basil leaves, ¼ cup extra-virgin olive oil, ¼ cup grated Parmesan cheese, 2 tablespoons fresh lemon juice, ½ teaspoon fine sea salt, and ⅛ teaspoon black pepper. Pulse until a smooth paste forms. Taste and adjust seasoning if needed. Use immediately or store in fridge (see note 3).
Notes
Pine nuts: We prefer pine nuts for the most traditional flavor. But, in a pinch, you can substitute pine nuts with chopped blanched almonds, cashews, or walnuts. Pine nuts are rich in oil so can go rancid quite quickly. To keep them fresh, store in the freezer in an airtight freezer bag.
Parmesan cheese: You can swap another hard Italian cheese (such as Asiago). If you need a vegetarian cheese, look for a cheese that lists "microbial enzymes" rather than "rennet" on the ingredients).
Storage tips: Extra pesto can be stored in a resealable container. The lemon juice in the pesto helps to slow down oxidization (browning). But, it also helps to press a piece of plastic wrap directly on top of the surface of the pesto, before covering with a lid. Or, cover the surface of the pesto with more olive oil instead. Refrigerate pesto for up to 1 week. Or alternatively, freeze for up to 6 months.
To thin dressing: If you want a looser dressing, you can thin it with more lemon juice, olive oil, or even water. We prefer to start with a thick dressing, then thin if needed (but we rarely find this necessary).
Yield: Makes about ¾cups pesto. Nutritional estimate assumes 2 tablespoons of pesto per serving, but use as much or as little as you'd like.
This recipe was originally published Sep 13, 2018 as part of our Pea and Pesto Salad recipe.