Vicki Butts (lazyme)
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3 clovegarlic (up to 5)
1 cpine nuts, slivered almonds or walnut halves
2 Tbspparmigiano-reggiano cheese, grated, optional
1 tspfreshly ground black pepper
1/2 tspfine sea salt
4 cfresh basil leaves, packed, chopped
1/2 cextra virgin olive oil (plus more for storage)
·crushed red pepper flakes, optional
How to Make Basil Pesto
- Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. Stir in red pepper flakes, if desired.
- To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.