Pesto Recipe

Equipment: food processor, large rubber spatula

Every year I grow tons of Basil and I make my own pesto. The pesto freezes well and thaws quickly.  The pesto can be used for a fast easy pasta dinner by thawing a few shrimps, adding some onions and fresh peppers.  Could also use cooked left over chicken.  Use pasta like fettuccine or the small tubes.  The finer pastas get rather gooey.

One pound of basil can make 3 batches which yields 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, 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.  Blend a minute.  

Taste and adjust the lemon juice if needed.