It’s almost summer, and that means it’s time for pesto! I took pictures when I made my last batch of basil pesto and put it together in a photo tutorial. Enjoy!
And in case you’d like it in a more condensed version, here’s the recipe written out:
Ingredients (all measurements are approximate):
- 1/4 c olive oil
- 3-4 cloves garlic
- 1/3 c pine nuts
- 2 cups basil leaves
- 1/3 c grated parmesan
- Juice of 1/2 a lemon
- 1/2 tsp salt & pepper
Makes about 1 1/2 cups of pesto.
Strip leaves off about 2 cups of fresh basil and toast about 1/3 cup pine nuts.
Mince 3-4 cloves garlic in food processor.
Add basil and pine nuts and blend until well-chopped.
Squeeze in the juice of 1/2 a lemon and throw in about 1/3 cup grated parmesan cheese.
While the blade is spinning, pour in about 1/4 cup olive oil (or until desired consistency) and add salt and pepper to taste.
Eat and enjoy! I love it in pasta, tossed into salads, slathered over roast chicken, or just on a pita chip!