Pesto Genovese

Pesto Genovese
Pesto Genovese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Ingredients

  • 4

    cups packed basil leaves

  • 1/3

    cups Soymage Parmesan (omit this if pesto will be used in soup)

  • 1/2

    cup extra-virgin olive oil

  • 1/4

    cup lightly toasted pine nuts, chopped walnuts, filberts, almonds, or Brazil nuts

  • 2-4

    cloves garlic

  • 1

    teaspoon salt

  • 1/2

    tablespoon lemon juice, to preserve the color (optional)

Directions

Place everything in a food processor, and process until a paste forms. Place the paste in 2 or 3 small containers. (The less air the pesto is exposed to, the better.) Cover the pesto with a thin film of olive oil or place a piece of plastic wrap directly on the pesto to prevent discoloration. Cover tightly, refrigerate, and use this up within 2 or 3 days. After that, you should freeze it in small containers or make frozen cubes. Don't leave it in the freezer for more than a month or so, or it loses flavor.

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