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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
Details
Servings 1
Preparation time 10mins
Cooking time 10mins
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.
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