Name: Homemade pesto is a simple and delicious summertime condiment
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup pine nuts; 2 tbsp fresh lemon juice; 1 unit garlic clove; ¼ tsp salt; ¼ tsp black pepper; 2 cup basil leaves; ¼ cup olive oil; ¼ cup grated Parmesan cheese

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Gluten-Free Italian Mediterranean No Cook Summer Vegetarian Weeknight Meals

About this recipe

If you’re looking for a condiment to take your meal to another level, Corey Kadish, chef and co-owner of Thyme-N-Honey, is here to show you how to make a delectable addition to your dish.

“With summertime and the heat wave we just experienced, I thought pesto would be a wonderful choice for the summer that people could easily whip up in their kitchen,” Kadish said.

You can substitute the pine nuts for another nut, such as walnuts, pecans or sunflower seeds. Kadish recommends using just one clove of garlic because when garlic is raw, it can be very pungent. Using more garlic could overpower the other flavors in the pesto. You can use bottled lemon juice, but fresh is best, he said.

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Kadish likes his pesto chunkier, but if you prefer a smoother consistency, use more olive oil. If you don’t like olive oil, you can substitute with another oil, such as canola or avocado oil. To make the pesto vegan, don’t use vegan cheese; instead use nutritional yeast for that cheesy flavor.

There are so many different ways you can enjoy your homemade pesto. Make a caprese salad by slicing up tomatoes and fresh mozzarella, then drizzle with pesto and balsamic glaze. Use the pesto as a pasta sauce or sandwich spread, or even mix it with mayonnaise to create an aioli.

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Ingredients

Classic Basil Pesto

½ cup pine nuts
2 tbsp fresh lemon juice
1 garlic clove
¼ tsp salt
¼ tsp black pepper
2 cup basil leaves
¼ cup olive oil
¼ cup grated Parmesan cheese

Directions

Classic Basil Pesto

Combine pine nuts, lemon juice, garlic, salt and black pepper in a food processor.
Add the basil leaves and pulse until combined.
With the food processor running, slowly drizzle in the olive oil and process until incorporated.
TIP: Add extra olive oil if you prefer a smoother pesto.
Add the Parmesan cheese and pulse until combined.
TIP: For a vegan version, substitute nutritional yeast for the Parmesan.
Serve immediately or refrigerate until ready to use.
TIP: Use as a pasta sauce, sandwich spread, aioli base or drizzle for caprese salad.