Monday, September 3, 2012

Lemon Basil Pesto

Lemon Basil Pesto
Kelley Gondring

Thoroughly wash and dry:
2 cups loosely packed basil leaves
1/4 cup tightly packed lemon basil leaves

Place in food processor.

1/4 cup pine nuts*
1/4 cup Parmesan cheese**
2-3 cloves garlic
salt + pepper to taste
two drizzles olive oil

Pulse ingredients together 20-30 seconds so that they are all about the same side. Puree 60-90 seconds or until paste forms. Do not add more olive oil before pureeing, as the basil will release its own oils and moisture.

*I used almonds because I was out of pine nuts.
**I used Dubliner cheese because I had a little block sitting in my refrigerator's cheese drawer; because it gives the pesto a somewhat stronger cheese flavor I used a little less than 1/4 cup.

Use on pasta or as a base for pizza.

Eat up!

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