Recipe

Pesto Recipe

	Dixonrohr / All my dishes 10 months ago 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. Prep:10m Servings:8	Dixonrohr
	italian quick easy fresh herbs

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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

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.

Transfer to a plate to cool.

In a food processor or blender, grind or chop the toasted pine nuts, basil, garlic, and salt until it forms a paste

Transfer to a high bowl

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.

The pesto can be stored in jars, topped with extra-virgin olive oil, for several weeks.

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