It’s August and my garden is overrun with herbs. Time to make pesto. I love making a big batch that keeps in the refrigerator about a month if covered with a thin layer of olive oil. I also freeze portions in ice cube trays which you can pull out in winter months when you long for Spring. Try it on pasta, pizza, paninis and fish.
4 cups fresh basil leaves
2 cloves garlic
1/2 teaspoon salt
2 tablespoons lemon juice
Zest of one lemon
1/4 cup freshly grated Romano cheese
1/2 cup freshly Parmesan cheese
1/4 cup pine nuts (i substitute pecans if pine nuts are too expensive)
1/2 cup olive oil
In a food processor, add everything but the oil and pine nuts. Process ingredients until smooth while simultaneously adding a thing stream of olive oil through the top hole in the processor. Remove the lid and add the one nuts to the bowl pulse until combined.
Put pesto in a clean jar and add a thin layer of olive oil on top the oil will help reserve the pesto in the refrigerator Makes about 1 cup