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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Condiments Etc Eggs Dairy Canadian Summer Vegetarian Cheese Dietary Seasonal High Calcium Low Carb Inexpensive High In Something Low In Something Technique

Basil Pesto From Home

This is my pesto recipe that i have been making for years with basil from my herb garden; now it it from my containers on my patio.i used in many recipes always ready for me in the freezer.

Steps

Using your processor pulse the basil , garlic and pine nuts.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated parmeasn cheese and lemon juice.
Pulse again until blended.
Add salt and freshly ground black pepper.
Store pesto in a jar or airtight container in the refrigerator for about a week , or in the freezer for about six months.
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.
I freeze it by dropping tablespoons of it on a parchment paper , freezing it and storing in a zip lock bag in the freezer.

Ingredients

fresh basil leaves, garlic cloves, pine nuts, parmesan cheese, extra virgin olive oil, fresh lemon juice, salt, fresh ground black pepper