This pesto comes together in minutes, blending fresh basil, garlic, and toasted pine nuts into a coarse, fragrant base before a steady stream of extra-virgin olive oil brings it all together into a smooth, spoonable sauce. A splash of lemon juice at the end brightens the whole thing up and balances the richness of the oil. The texture is exactly what you want from a good pesto — thick enough to cling to a spoon, loose enough to stir into whatever you're serving it with. Toasted pine nuts give it body and a subtle richness, while garlic and cracked black pepper keep it punchy and savory. It's a quick, whole-foods sauce that comes together with just a blender and a handful of simple ingredients, making it a solid choice for a Whole30 kitchen. Keep a jar in the fridge and you've got an instant flavor boost for roasted vegetables, grilled chicken, or a spoonful stirred into soup.
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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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