BASIL PESTO

By curly

Ingredients

• 4 cups fresh basil leaves, rinsed and patted dry
• 1 cup grated Parmesan cheese
• 1/2 cup pine nuts, toasted
• 3 cloves fresh garlic, roughly chopped
• 1 lemon, zest and juice
• 3/4 tsp salt
• 1/4 tsp coarse black pepper
• 1 cup extra virgin olive oil

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from simplyscratch.com

Preparation

Step 1

Toast the pine nuts in a dry pan for 5-6 minutes over medium heat until lightly golden in color and fragrant. Remove to cool.

In the bowl of your food processor add the basil, Parmesan, pine nuts, garlic, both the zest and juice from one lemon and the salt and pepper.

Secure your food processor's lid and turn on while slowly drizzling in the cup of olive oil.

TO FREEZE: Spoon about 2 tablespoons of pesto into each ice cube slot. Cover and freeze for 2-3 hours or over night.

Pop the basil pesto cubes out and place into a freezer-safe re-sealable bag. Store frozen for up to three months.