You may also like
Categories:
fresh basil garlic pine nuts freshly grated Parmesan cheese extra-virgin olive oil lemon juice salt fresh ground black pepper
Viewed: 17 - Published at: 3 years agoIngredients
- 2 cups fresh basil leaves, packed
- 4 medium sized garlic cloves, minced
- 1/3 cup pine nuts
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Method
- Using your processor pulse the basil, garlic and pine nuts.
- 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 Parmeasn cheese and lemon juice; pulse again until blended.
- Add salt and freshly ground black pepper.
- Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
- Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
- I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
