Basil Pesto
Traditional basil pesto for great pasta, salads or sandwhiches.
Equipment
- 1 Food Processor
- 1 Small fry pan
Ingredients
- ⅓ cup pine nuts
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmesan cheese about 2 ounces - use the good stuff not canned
- ½ cup extra virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- ½ teaspoon salt or more to taste
- ⅛ teaspoon freshly ground black pepper or more to taste
- 1 t. lemon juice
Instructions
- Carefully toast the pine nuts in a skillet on medium heat until just golden. Keep a close watch on them and keep them moving as they can burn easily.
- Combine the basil, garlic, pine nuts and, cheese in a food processor and process to combine well.
- Add the lemon juice, then drizzle in the olive oil and blend to desired consistency. Season with salt and pepper adding more to taste.
- Freeze pesto in tablespoon servings in an ice cube tray. Once frozen, transfer to a zip-lock freezer bag. Alternately, freeze in half pint-size jars. If well sealed, this will keep well in the freezer for several months.