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Pesto

2 cups fresh basil, leaves only
1/3 cup olive oil
½ cup walnuts or pine nuts
2 cloves of garlic, crushed
1 tsp. lemon juice
½ cup freshly grated Parmesan cheese
Salt and pepper to taste

In food processor or blender, combine all ingredients except cheese and ‘pulse’ until ingredients are finely chopped and mixed. Add a couple more tablespoons of oil if it seems too dry. Empty into serving dish or bowl and stir in cheese.

Serve over 1 pound package of pasta, prepared.
Add chicken or shrimp, sprinkle with more parmesan to serve.
Spread on pizza crust before adding other toppings.
Serve on crostini or grilled French bread with fresh chopped tomatoes, or mix with butter and use on veggies or warm bread slices.
Use as a sandwich spread with grilled chicken.

Terri’s notes:
~ I prefer walnuts, and they’re really good when toasted first.
~ A little more or less of any ingredient will be ok.
~ The lemon juice adds a bit of flavor, and keeps the green a pretty, bright green.
~ Leftovers can be frozen, ice cube trays work well. Store cubes in a zip-lock bag.

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