Total Time
10 mins
  • 2 Garlic cloves
  • 3 cups Basil
  • 1/3 cup Olive oil
  • 1/3 cup Parmesan
  • 1/8 tsp Lemon Juice
  • Salt & pepper, to taste
  1. Add all ingrediants an electric blender. Blend until creamy and combined, about 5 minutes. Add more olive oil if you like a thinner consistency.

Recipe Notes

You can store pesto for up to one week in your fridge, or for up to six months in your freezer.

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