Basil Pesto

This post includes our basic recipe for pesto followed by recipes we like to use with the pesto we make.

The recipe for the pesto comes from Ellie Krieger’s book, The Food You Crave, pages 144-145.

As she suggests, make this pesto when basil is plentiful and cheap (your own or from a local farmers’ market), then freeze it in ice cube trays or flat, stackable zip-lock bags.

¼ cup pine nuts

1 clove garlic, peeled

3 cups lightly packed fresh basil leaves

¼ cup freshly grated Parmesan cheese

1 tbsp fresh lemon juice

¼ cup olive oil

Salt and freshly ground black pepper to taste

Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.

In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan cheese, and lemon juice and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. Season with salt and pepper.

Makes 3/4 cup pesto.

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