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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Very tasty pesto and freezes well! I grow my own basil and have tried tons of recipes until I got it just to my liking. The pinch of sugar is optional, but I find that it mellows the bitterness of the raw garlic. The squeeze of lemon brightens the flavors. Great to toss with pasta, as a dip or spread for bread, to coat chicken or shrimp, or mix into almost any sauce or soup. Possibilities are endless! I freeze the extra in ice cube trays, pop out the cubes to store in the freezer so that I have pesto anytime I want. Recipe makes enough to fill one ice cube tray. Ingredients:
2 cups fresh basil, packed |
1/3 cup pine nuts |
3 -4 garlic cloves |
1/2 cup olive oil, extra virgin |
1/2 cup parmesan cheese, fresh grated |
1 pinch sugar (optional) |
1/4 lemon wedge, seeded |
kosher salt and pepper, to taste |
Directions:
1. Place basil, pine nuts and garlic in food processor and pulse a few times until chopped.
2. While processor is running, stream in olive oil until mixture turns light green and smooth.
3. Add parmesan and process.
4. Add salt and pepper to taste. Squeeze lemon juice into pesto and if you are adding pinch of sugar do so now.
5. Process until you reach desired consistency. The longer you process, the smoother it gets. If you want it to have texture, process less.
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