Pesto Genovese

By bersbear

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.