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Basil Pesto

Published on February 5th, 2010 by Alix

Basil Pesto Cook Time: 10-15 mins

Ingredients:

  • 4 Cups Basil
  • 3/4 Cup Pistachios
  • 5 Cloves Garlic
  • 1 1/2 Cup Olive Oil
  • 1/2 tsp of Both Salt and Pepper
  • 1 Cup Grated Parmesan Cheese
  • Splash of Lemon Juice (optional)

Directions:

  1. In a food processor, add basil gradually while pulsing to chop evenly. Pulse until all basil is consistent and pureed.
  2. Add pistachios and garlic respectively in the same manner.
  3. Add olive oil in a slow drizzle while food processor is on. The pesto should become more viscous. Add salt and pepper.
  4. Remove the top of the food processor and stir in Parmesan cheese. Add lemon juice if desired and stir in gently. Perfect for pesto pizza, pasta, or on a baguette.
  5. If you wish to freeze the pesto for later use, only add half of the olive oil and do not add the cheese or lemon juice. Add the remaining olive oil, cheese, and lemon immediately before serving. Pesto will stay frozen for up to three months. Makes approximately 3 cups.

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