Fresh basil, toasted pine nuts, and grated Parmesan blend together in seconds for a vibrant, herby sauce that's ready before your water even boils. Garlic and a touch of lemon juice brighten the whole thing, while a slow stream of olive oil brings it to that perfect thick-but-spoonable texture. There's no cooking involved, just a quick pulse-and-pour in the blender, which makes this an easy one to keep in regular rotation. Toss it with your favorite pasta shape, swirl it into soups, or spread it on sandwiches and grain bowls. Since it's a naturally simple blend of whole ingredients with nothing hidden in the mix, it's a solid, reliable choice for a gluten free kitchen.
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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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