Basil Pesto From Home - cooking recipe

Ingredients
    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
Preparation
    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.

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