Pesto
1 cup firmly packed fresh basil
1/2 packed cup grated Parmesan or Roman cheese
1/2 cup toasted pine nuts, walnuts, or almonds
3 cloves garlic
1/4 teaspoon salt
1/2 cup olive oil
1 tsp. lemon juice
Combine all ingredients in a food processor. Cover and blend until a smooth paste forms, stopping the machine several times to scrape the sides. Add water to make the pesto creamy, if needed. Serve over pasta or use as a dip. Pesto can be stored in an airtight container in the frig for up to a week or in the freezer for several months.
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