Fresh basil gets blitzed into a vibrant, herby base, with pine nuts adding richness and a toasty depth that anchors the whole sauce. Garlic brings the necessary punch, while a slow, steady stream of good extra-virgin olive oil is what transforms the mixture from coarsely chopped to silky and spoonable. A splash of lemon juice at the end brightens everything up and keeps the flavor lively rather than flat. The texture is exactly what you want from a proper blender pesto — thick enough to cling to a spoon, loose enough to stir into anything you're making. This one comes together in minutes and is a great option to have on hand for a Paleo kitchen, whether you're spooning it over roasted vegetables, grilled chicken, or zucchini noodles. Keep it in an airtight container and you've got a bright, punchy sauce ready whenever you need it.
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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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