Pesto

I love pesto! I love it in pasta, on pizza, as a sandwich spread, serving with meat or fish, mixed with ricotta in stuffed pasta shells. It's all delicious!



2 garlic clove, peeled
2 cups fresh basil leaves, packed
2 tablespoons toasted pine nuts
1/2 cup extra-virgin olive oil
3/4 cup grated Parmesan, freshly grated
1 teaspoon lemon juice
salt and pepper to taste

Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown; shaking the pan frequently, about 3 minutes.

Into the bowl of a food processor, add the garlic and pine nuts pulse until minced. Add basil leaves, Parmesan cheese, and lemon juice and process until finely minced. With the blade still running, slowly pour olive oil in a steady stream. Check for a thick, yet smooth consistency, adding more oil if necessary. Season with salt and pepper. Best if served fresh but can be frozen.