Basil Pesto
By
Vicki Butts (lazyme)
@lazyme5909
5
A very versatile sauce that can be tossed with linguine, or used as a spread for sandwiches.
Rating:
☆☆☆☆☆ 0 votes
Serves:
2 cups
Prep:
20 Min
Method:
No-Cook or Other
Ingredients
- 3 clove
- garlic (up to 5)
- 1 c
- pine nuts, slivered almonds or walnut halves
- 2 Tbsp
- parmigiano-reggiano cheese, grated, optional
- 1 tsp
- freshly ground black pepper
- 1/2 tsp
- fine sea salt
- 4 c
- fresh basil leaves, packed, chopped
- 1/2 c
- extra virgin olive oil (plus more for storage)
- 2
- lemons, juiced
- crushed red pepper flakes, optional
How to Make Basil Pesto
- 1Put 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.
- 2To 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.
