Homemade Pesto

1. 1

   In a dry non stick skillet, toast the pine nuts over medium-low heat until they are golden brown and give off a fragrant nutty smell.

2. 2

   Using a micro planar, remove the zest (just the yellow surface) from all 3 lemons and then juice all 3 lemons.

3. 3

   Strain the juice to remove seeds and pulp.

4. 4

   Add basil (firmly pack the basil into the measuring cup when portioning), pine nuts, garlic, juice (strained) and zest of the lemons, balsamic vinegar, salt, pepper, and white pepper to a food processor.

5. 5

   Process the ingredients until a paste is formed.

6. 6

   Using a micro planar, grate the Asiago cheese and add to the food processor.

7. 7

   Process the ingredients until a paste is formed.

8. 8

   While food processor is running, add the olive oil.

9. 9

   Serve and enjoy.

10. 10

    This can be used on pasta, sandwiches, salads, or anything else you want.

11. 11

    This recipe makes a large amount of pesto.

12. 12

    Pesto can be frozen for later use.

13. 13

    A ziplock bag or a nice cube tray work well for this.

* Per serving · 4 servings · Values may vary.