Fresh basil, toasted pine nuts, and garlic blend into a bright, herby base that comes together in minutes flat. A slow, steady stream of extra-virgin olive oil turns everything glossy and smooth, thick enough to cling to a spoon but easy to swirl into pasta or spread on crusty bread. Nutty Parmesan rounds out the flavor with a savory depth, while a splash of lemon juice at the end keeps things sharp and fresh. Since every ingredient here is whole and unprocessed, with nothing added beyond what your own kitchen puts in, this is a naturally solid choice for an added sugar free routine. It's the kind of sauce you'll want on hand all week — over grilled chicken, tossed with roasted vegetables, or stirred straight into a bowl of noodles.
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Add the basil, pine nuts, Parmesan, garlic, salt, and black pepper to the blender. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
With the blender running on low, slowly pour in the olive oil in a thin, steady stream until the pesto is smooth and uniform, scraping down the sides once if needed. The finished pesto should be thick enough to hold its shape on a spoon but loose enough to stir easily.
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