Ingredients
2 cups packed fresh basil leaves (washed and dried)
2-5 cloves of garlic
1/4-1/3 cup of Pine nuts- can substitute walnuts or almonds
1/2 cup extra virgin olive oil
2 tablespoons of fresh lemon juice
1/2 cup grated Parmesan cheese
1 tablespoons butter
salt to taste
Preparation
1.Use a blender or food processor and half of the basil, the garlic (rough chopped), the pine nuts, the olive oil, lemon juice, and a pinch of salt. Process until the basil is chopped up.
2.Add the other half of the basil until the pesto is not liquid but finely chopped.
3.At this point taste to see if you want more garlic or salt. If you want to freeze the pesto to preserve it, now is the time to transfer it. Placing it in ice cube trays until frozen and then transferring those to bags as soon as frozen is an awesome way to preserve it.
4. If you are not going to freeze it, transfer the blended mix to a bowl and stir in the cheese and butter. If adding to pesto, add several tablespoons of hot water that the pasta was cooked in, mix it up, and add to the noodles!
This pesto recipe is good on pasta, baked potatoes, crackers, bread, pizza, sandwiches, or mixed with mayonnaise. It was provided by Tasetbuds! demonstrator, Jenny Ellis.
Recipe from BUDGET BYTE website
Morris Area Farmers Market 