2 3/4 cups fresh basil
2 Tablespoons pie nuts
1 teaspoon lemon juice
2 large garlic cloves
3 Tablespoons olive oil
2 Tablespoons grated Parmesan or Romano cheese
Mince pine nuts and garlic in food processor - add basil, cheese and lemon until finely chopped. Slowly add the olive oil
Makes 1 cup
I don't always use the pine nuts it tastes great either way. If I freeze the pesto I put it in small containers then drizzle some olive oil on top to keep it from turning dark.
From Meghan Fay:
2 cups fresh basil
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil
In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil
In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.
