Fresh basil takes center stage here, blitzed with garlic, pine nuts, and good extra-virgin olive oil until it turns into a bright, herbaceous sauce with real body. The blender does all the work, pulsing everything into a coarse mixture before that slow stream of olive oil brings it together into something silky and spoonable. A squeeze of lemon juice at the end wakes up the whole thing, cutting through the richness of the oil and pine nuts with a little acidity. Garlic and basil are doing a lot of heavy lifting flavor-wise, and both happen to be exactly the kind of ingredients that make this sauce such a natural fit for an anti-inflammatory way of eating. It comes together in minutes and keeps well in the fridge, ready to toss with pasta, spread on grilled vegetables, or spoon over roasted fish. This is a smart, versatile staple to have on hand if you're building meals around whole, anti-inflammatory ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
