Pesto Genovese
By bersbear
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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)
Details
Servings 2
Preparation
Step 1
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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