This is one of those “ingredients to taste” recipes; with a little practice and experimentation, you’ll be hooked on “eating your greens” this way. Feel free to quadruple this recipe when you have an abundance of basil because it freezes well.
- 1 cup fresh basil leaves, firmly packed and washed
- 1/2 cup pine nuts, walnuts or pecans
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp. salt (or to taste)
- 2 T. olive oil
- dash of fresh lemon juice
In a food processor, combine basil, nuts, cheese, garlic and salt. Cover; blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping sides.
With the machine running slowly, gradually add the oil and process to the consistency of soft butter. Add the lemon juice last. (The lemon juice keeps the pesto’s fresh green color.)
Transfer to a storage container. Refrigerate for a couple of days or pack into freezer containers to freeze.
Yields 5 to 7 servings.
This story originally appeared in the July/August 2009 issue of Hobby Farm Home.