2 cups Basil
1/4 cup Parmesan, grated
1 Tbls fresh Lemon juice (I like 2!)
3 cloves Garlic
1/4 - 1/2 olive oil
Wash and dry basil. Add all ingredients to the blender. And blend until smooth.
Taste and re-season if necessary. Keep in a sealed container and use within 48 hours.
This recipe is set for an undertone of lemon. I love a bold, lemony pesto. It brightens up whatever you put it on.
- Add red pepper flake in step one for a spicy version.
- Substitute walnuts for pine nuts.
- Add half basil and half spinach if the basil pesto is too strong for you.
MADE TOO MUCH?
If you make a lot, put into ice cube trays and freeze them. Once frozen, put in a zip tight bag. Store in the freezer for up to 1 month. Pull out one cube to flavor soup or add to salad dressing.