Combine your dry ingredients in a food processor or a blender and pulse until coarsely chopped.
Add oil and lemon juice and blend until completely mixed and smooth.
Taste to see if you need more salt. Add more oil if desirable.
Notes
Storing: Store homemade pesto in small glass jars with an air-tight lid. I prefer to divide the batch into 2 or 3 small jars that way I do not open it too often. After you fill the jar, drizzle a little olive oil over the top and close it tight with a lid. Store in the refrigerator for 10-14 days.
Other nuts to substitute: If you’re worried about shelling the nuts, you’ll be happy to know that shelled pistachios are pretty common at grocery stores now! If you simply want to try another nut option, go for either cashews or pine nuts. Both will provide smooth texture and mild flavor.
Gluten free: Yes, this is a gluten free recipe for the basil pesto but I always recommend double checking the packaging notes on the ingredients.