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| Home Grown Pesto |
"Pesto using basil from my garden. I used lemon juice concentrate, as that's what was in the fridge. Lemon juice brightens the flavor. Taste before adding salt and pepper. Some cheeses are saltier than others."
Ingredients :
- 3/4 cup extra-virgin olive oil
- 1 cup coarsely grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1 1/2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 2 cups packed fresh basil leaves
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 10M |
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- Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.
Notes :
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