Pesto

Ingredients

2 C basil leaves (no stems)
2 T chopped, toasted pine nuts or walnuts
2 large garlic cloves
1/2 C extra virgin olive oil
1/2 C grated parmesean
1 T lemon juice
1/2 t salt

Prep

Please basil leaves, nuts, lemon juice, salt, and garlic into a food processor, and process until minced.

While the food processor is running, slowly add the olive oil until the mixture is smooth.

If serving immediately, add the cheese and process until combined, probably 2 or 3 pulses.

If freezing, place pesto in serving size containers (or ice cube trays), and freeze. Place in a plastic bag and store until you want to use it. Let it thaw before combining with cheese.

NOTE: We also have a NYTimes recipe for pesto.