I profess an undying love for pesto and make it all summer long. At the end of summer, my last batch is frozen into logs or ice cube trays to add a welcome zip of summer to winter soups and stews. This recipe makes close to 2 cups and can easily be halved.
- 1 large bunch fresh basil, stems and flowers removed
- 1 C. freshly grated Parmesan cheese
- 1 C. lightly toasted pine nuts (toast them under the broiler or on the stove in a dry pan, but toast them you must, this is an important step!)
- 2 garlic cloves
- the juice of 1/2 small lemon
- 1/2 tsp. salt
- 1/4 to 1/2 C. best quality olive oil
Whirl first 6 ingredients in food processor for one minute. Drizzle in olive oil until the consistency you prefer. If you plan on serving this later, put in a ramekin and paint the top with a light coat of olive oil or lemon juice to prevent discoloration. Refrigerate leftovers. Freezes well.
Add a few mint leaves, more or less to taste, for a hint of mint.
Add a few nasturtium leaves, more or less to taste, for a light, peppery taste.
Click here for printable recipe.
|A summertime hostess gift.|