Classic Basil Pesto

By á-236

Chatelaine Recipe

Ingredients

• 2 to 3 garlic cloves
• 4 cups packed packed basil leaves, about 2 small bunches
• 1/2 cup toasted pine nuts (optional)
• 1/3 cup grated parmesan cheese
• 2 tbsp freshly squeezed lemon juice, about 1/2 lemon
• 1/4 tsp salt
• 1/3 cup olive oil
• 1/3 cup vegetable oil

Preparation

Step 1

Drop 2 garlic cloves through the spout of a food processor (or blender) while it’s running. If you like garlic, use a third clove. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped. With motor still running, gradually add oils. If using a blender, slowly add oils, stopping after every couple of tablespoons to scrape down sides with a spatula.

Store It
Pesto will keep well, covered and refrigerated, for up to 1 week. Or freeze it in ice-cube trays and store the frozen pesto cubes in a resealable freezer bag for up to 3 months.