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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer. 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 |
Directions:
1. Using your processor pulse the basil, garlic and pine nuts.
2. Slowly add the olive oil in a constant stream while the food processor is on.
3. Stop to scrape down the sides of the food processor with a rubber spatula.
4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
5. Add salt and freshly ground black pepper.
6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
7. 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.
8. 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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