Basil Pesto
Author: Kyle
- 1 cup basil leaves
- 1 Tablespoon water
- 2 Tablespoons pine nuts,, toasted
- 2 Tablespoons grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic
- 4 teaspoons extra virgin olive oil
Prevent your screen from going dark
Put the basil, water, pine nuts, cheese, lemon juice and garlic (everything except the oil) into your food processor.
Process until smooth, then scrape down sides of bowl.
With the food processor running, slowly pour the oil through the food chute, this will emulsify the oil.
Process until well blended.
Gr8 Tip:
- Homemade pesto can be kept in the refrigerator for 5 - 7 days.
- After making the pesto freeze in ice cube trays and use only the amount as needed. Keep in freezer for 3 - 4 months.