Fresh basil goes straight into the blender with toasted pine nuts, garlic, and a good pour of extra-virgin olive oil, pulsing into a bright, herby sauce with real texture. A quick stream of oil while the blender runs on low brings everything together into a thick, spoonable pesto, and a splash of lemon juice at the end wakes up all that green flavor. The whole process takes minutes and one appliance, so you get a fresh batch without any fuss or extra dishes. This is a solid pick for a lactose free kitchen, and it's endlessly useful — toss it with pasta, spread it on sandwiches, spoon it over roasted vegetables, or swirl it into soup. Keep it in an airtight container in the fridge and you've got a vibrant, garlicky sauce ready whenever you need one.
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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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