Basil Pesto From Home

1. 1

   Using your processor pulse the basil, garlic and pine nuts.

2. 2

   Slowly add the olive oil in a constant stream while the food processor is on.

3. 3

   Stop to scrape down the sides of the food processor with a rubber spatula.

4. 4

   Add the grated Parmeasn cheese and lemon juice; pulse again until blended.

5. 5

   Add salt and freshly ground black pepper.

6. 6

   Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.

7. 7

   Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.

8. 8

   I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.