How to Make Homemade Pesto Sauce

This my mom's delicious recipe! It is great on pasta, grilled chicken, salmon, or any recipe that calls for it! Serving size equals approximately 1 heaping tablespoon. A little bit goes a long way!

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How to Make Homemade Pesto Sauce Recipe
11 Steps
Ingredients
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1
Here are the ingredients you will need!

Here are the ingredients you will need!

2
Preheat oven to 400 degrees. Spread out pine nuts on a cookie sheet. Set aside.

Preheat oven to 400 degrees. Spread out pine nuts on a cookie sheet. Set aside.

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3
Peel 6 cloves of garlic.

Peel 6 cloves of garlic.

4
Put garlic into a food processor. Add olive oil, salt, and pepper.

Put garlic into a food processor. Add olive oil, salt, and pepper.

5
Pulse until well blended.

Pulse until well blended.

6
Add 3 tablespoons of lemon juice. This is not a common ingredient in pesto, but keeps it green and fresh looking. It also adds great flavor.

Add 3 tablespoons of lemon juice. This is not a common ingredient in pesto, but keeps it green and fresh looking. It also adds great flavor.

7
Place pine nuts into oven. Toast for 1 minute. Stir with spoon, to spread. Toast in one minute increments until nuts are lightly brown. Watch closely so they don't burn. Remove and set aside to cool.

Place pine nuts into oven. Toast for 1 minute. Stir with spoon, to spread. Toast in one minute increments until nuts are lightly brown. Watch closely so they don't burn. Remove and set aside to cool.

8
Remove stems from basil leaves by pinching the leaves.

Remove stems from basil leaves by pinching the leaves.

9
Place leaves in the food processor.

Place leaves in the food processor.

10
Add Parmesan cheese and toasted pine nuts.

Add Parmesan cheese and toasted pine nuts.

11
Pulse until well blended. It can be frozen for up to 6 months. Freeze in small baggies by laying on cookie sheet to flatten out until frozen, then stack in freezer.

Pulse until well blended. It can be frozen for up to 6 months. Freeze in small baggies by laying on cookie sheet to flatten out until frozen, then stack in freezer.

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