[1]Pesto Perfected
- 4 large cloves garlic (or more if you’re a garlic freak like me)
- 1/2 cup pine nuts, sunflower seeds or slivered almonds (or a combination)
- 3 oz hard Italian cheese (I use romano but parm, parm-reggiano, percorino, and asiago are great too) cut into small cubes
- 3 cups lightly packed fresh basil leaves (or a mixture of herbs and or carrot tops)
- 2 tbsp. freshly squeezed lemon juice
- 3/4-ish cup olive oil
- sea salt
In a food processor, pulse garlic cloves till coarsely chopped. Add pine nuts (or sunflower seeds or slivered almonds) and cheese. Pulse till coarsely chopped. Add basil (herbs )and lemon juice. Process just until leaves are coarsely chopped.
With the processor on, drizzle olive oil through the lid slowly, blending till pesto has reached the consistency you like. Add salt to taste.
Adapted from “Preserving” by Pat Crocker
© 2018 – 2020, Pamela [2]. All rights reserved.