Recipe

Pesto Recipe


Pesto Recipe
Quick and easy anytime meal. Serve over pasta with grilled vegtables on the side. In the summertime we pick the basil fresh from the garden.

Dixonrohr

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Ingredients
  • 1/4 cup pine nuts
  • 2 cups fresh basil leaves, picked from the garden
  • 2 clove garlic, peeled
  • 1/4 cup ounces extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan or Romano cheese (optional)
  • add salt to taste, a few pinches
  • 1/2 teaspoon lemon juice

Directions
  1. In a small skillet brush with olive oil and heat. Add the pine nuts and toast over moderately high heat, stirring constantly, until golden, about 3 minutes.
  2. Transfer to a plate to cool.
  3. In a food processor or blender, grind or chop the toasted pine nuts, basil, garlic, and salt until it forms a paste
  4. Transfer to a high bowl
  5. Drizzle in the olive oil and lemon juice, beating the mixture all the while with a wooden spoon. If you want an easier method you can slowly add the olive oil and lemon juice into the food processor or blender.
  6. The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.

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Comments


No cheese in yours?


This is a basics method. We do add cheese when serving.


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