Prep time: 15 minutes

Cook time: 0 minutes

Materials:

• 2 cups fresh basil leaves
• 4 garlic cloves
• 1/3 cup grated Parmesan cheese
• 1/2 cup olive oil (divided into 2)
• Juice of 1 lemon
• Salt to taste

You can always also add red pepper flakes (which I often do) for a little kick. I usually add it directly to the jar after mixed together. This is completely optional though.

Process:

1. In a heavy duty mixer or food processor add in the basil, parmesan cheese, garlic, 1/4 cup of the olive oil, lemon juice and salt.
2. Pulse the mixture while slowly adding in the remainder of the the olive oil (1/4 cup).
3. Once mixture has come together transfer to a jar or Tupperware container. Mixture is good in the refrigerator for up to 5 days.
4. You can also freeze the pesto in ice cube trays. Once frozen place in a plastic baggie and seal tightly. Pesto can remain in the freezer for 8-10 weeks.