Pesto
Ingredients
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¾ cup pine nuts
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2 cups basil leaves
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½ cup grated Parmesan
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1 garlic clove
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¾ cup extra-virgin olive oil
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2 tablespoons lemon juice
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1 teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven for the Nut Preset for Pine Nuts using the button below.
June Oven
Place the pine nuts on the June Pan
Place the pine nuts on the June Pan in a single layer.
¾ cup pine nuts
June Pan
Roast the pine nuts
Transfer the pine nuts to the bottom shelf of the June Oven. June will notify you when they are ready. Remove the roasted pine nuts from the June Oven and cool completely.
Start the pesto
Place the basil and cooled pine nuts in the food processor.
2 cups basil leaves
roasted, cooled pine nuts
food processor
Add the Parmesan, garlic and olive oil
Add the Parmesan, garlic and olive oil.
½ cup grated Parmesan
1 garlic clove
¾ cup extra-virgin olive oil
liquid measuring cup
Add the remaining ingredients
Add the lemon juice and salt.
2 tablespoons lemon juice
1 teaspoon salt
measuring spoons
citrus juicer
Blend the pesto
Blend the pesto into a smooth paste, scraping down the sides of the food processor if necessary.
spatula
Refrigerate or serve the pesto
Serve immediately, or transfer to an airtight container and add olive oil to cover the surface before sealing the container and refrigerating.
1 teaspoon extra-virgin olive oil
pesto