Basil Pesto
Toss with your favorite pasta, serve over baked potatoes, or spread on toasted baguettes.
Servings: 1 cups
Ingredients
- 2 c. fresh basil leaves lightly packed
- 1/3 c. pinenuts or chopped walnuts
- 2-3 cloves garlic minced
- 1/2 c. extra virgin olive oil
- 1 T. fresh lemon juice
- 1/2 c. freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
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