 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
The difference between good pesto and great pesto is always using the highest quality ingredients especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately. Ingredients:
1/2 cup extra-virgin olive oil |
1 lemon, juiced |
6 cloves garlic |
1 cup fresh basil leaves |
1 cup walnuts |
1 cup freshly shredded parmesan cheese |
1 cup extra-virgin olive oil |
salt and ground black pepper to taste |
Directions:
1. Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.
|
|