Makes 3/4 cup prepared
- 1 cup fresh Basil leaves
- 3 T. pine nuts
- 3 T. Parmeigiano-reggiano, grated
- 3 cloves garlic, chopped
- juice of 1 lemon
- 1/2tsp kosher salt
- 1/2tsp black pepper
- 1/4c EVOO
Add all ingredients except EVOO to food processor and pulse. Pulse until ingredients are coarse. Once coarse turn processor on and add EVOO in a steady stream. Pesto will refrigerate for about a week or freeze for up to 3 months.
- You can substitute crumbled blue cheese for the Parmesan for a nice twist.