Basil Pesto

This is my go-to flavor hack, a simple basil pesto that I make once a month and freeze in small containers. It’s bright, garlicky, and adds instant freshness to pasta, eggs, veggies, or anything that needs a quick boost of flavor.

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Cuisine Italian

Servings 3 cups

Ingredients

6 cups packed fresh basil leaves
6 garlic cloves
3/4 cup pine nuts
1 tsp salt
1 cup olive oil

Instructions

In a food processor, combine basil, garlic, pine nuts, and salt. Pulse a few times to break everything down.
With the motor running, slowly drizzle in olive oil until the pesto becomes smooth and glossy. Taste and adjust salt if needed.
Spoon into small containers or ice cube trays, cover with a thin layer of olive oil, and freeze.

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