Pesto (Valerie Bertinelli)

By peridot728

Ingredients

• 1 bunch fresh basil (about 3 cups of leaves)
• 1/2 cup grated Parmesan
• 3 tablespoons toasted pine nuts
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.

Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

Recipe courtesy of Valerie Bertinelli