PESTO 3 WAYS | VEGAN | PLANT-BASED | THE NICOLE

Toast pine nuts in a dry skillet over medium heat until golden, about 3-5 minutes.

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

Pulse until finely chopped, scraping down the sides as needed.

Add grated parmesan cheese and pulse to combine.

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

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

Transfer pesto to a bowl and adjust seasoning if necessary.

Use immediately or store in an airtight container with a thin layer of olive oil on top.

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