Pesto

1. 1

   Add the basil, Parmesan, pine nuts and garlic to a food processor.

2. 2

   Pulse a few times to break up the garlic and nuts.

3. 3

   Add 1/4 cup of the olive oil and pulse a few more times.

4. 4

   Scrape down the sides as needed.

5. 5

   With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms.

6. 6

   Add salt and pepper to taste and pulse a few more times to combine.

7. 7

   Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

No additional tips available.