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This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
megan-s-basil-pesto
- 1 c extra virgin olive oil
- 2 lemons
- 3 c basil
- 2 clv garlic
- 1/3 c parmesan cheese
- 1/3 c pine nuts
- salt
Megan's Basil Pesto Directions
- Combine all ingredients (in order) in a blender and blend until smooth.
- This recipe should be made to taste. After blending, taste the pesto and adjust the ingredients as necessary.
- Covered, this will keep in the refrigerator up to seven days.