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Best Pesto Recipe
Equipment:Â food processor, large rubber spatula
The Best Pesto Recipe is quick and easy. Every year I grow tons of Basil and make my own pesto. The pesto freezes well and thaws quickly. Â The pesto can be used for a fast, easy pasta dinner by thawing a few shrimp and adding some onions and fresh peppers. Â Could also use cooked leftover chicken. Â Use pasta like fettuccine or small tubes. Â The finer pasta get rather gooey.
One pound of basil can make 3 batches which yield 6 meal-size containers.
- 2 cups fresh basil – packed. A few of the smaller stems are okay.
- 1/2 cup freshly grated Parmesan – well worth buying the real kind. Can use some Romano cheese too.
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 or more garlic cloves
- salt and pepper
- 1 tablespoon lemon juice-start with less and add to your taste
Put garlic cloves in the processor, and pour some olive oil on top (about 1 tablespoon). Process. Add the basil and chop; pulse sometimes to help get all the leaves chopped.
Add the rest of the ingredients except the oil. Turn on the processor-use the lower setting. Pour the oil through the chute. Â Blend for a minute. Â
Taste and adjust the lemon juice if needed.