Pili Nut Pesto | Paleo, Keto

Toast pine nuts in a dry skillet over medium heat until golden, 3-4 minutes.

Combine basil leaves, toasted pine nuts, and garlic in a food processor.

Pulse until finely chopped.

Add parmesan cheese and pulse to combine.

With the processor running, slowly drizzle in olive oil until smooth.

Season with salt, black pepper, and lemon juice to taste.

Scrape down the sides of the bowl as needed.

Serve immediately or store in an airtight container in the fridge.

Spice Level:

Dietary

Allergens