I have an announcement. I have decided that since it is so easy to whip up a fresh batch of pesto, there's really no need to buy pre-made anymore.
That is all.
Classic Basil Pesto
(Makes 1 cup)
- 3 c. fresh basil leaves, packed
- 1/2 c. freshly grated Parmesan cheese
- 1/2 c. extra virgin olive oil
- 1/3 c. walnuts (You could also use pine nuts. I just love how it tastes with walnuts.)
- 3 garlic cloves, minced
- 1 T fresh lemon juice
- 1/4 tsp lemon zest
- sea salt and freshly ground black pepper
If the walnuts are not already chopped, roughly chop them.Combine the basil and the nuts in a food processor. Pulse a few times to combine.
Add the garlic and pulse a few more times.
Using the processor's feed tube, slowly add the olive oil in a constant stream, while the food processor is on.Be sure to stop and scrape down the sides with a rubber spatula if a lot of pesto is being left out.
Add the cheese and pulse again, until blended.
Add the lemon juice, zest, and season with salt and pepper to taste. Pulse a few more times to combine.
Just a little Thalice Tip- pesto freezes really well! I like to pour its basily goodness into an ice cube tray and after the cubes freeze, I store them in a bag, for neat little serving-size pesto packages.