Pesto
Is there anything better than fresh pesto? It’s the besto 😉 and one of the best things to come from all the basil in your garden
Ingredients:
½ cup coarsely grated Parmesan cheese
½ cup walnuts
1 tablespoon minced fresh garlic
2 cups very firmly packed fresh basil leaves (I use the basil I froze throughout the summer using this technique)
2 teaspoons fresh lemon juice
½ teaspoon sea salt
⅓-½ cup extra-virgin olive oil
Ingredients:
Pulse pulse parm, walnuts & garlic in food processor or high speed blender until crumbly
Add basil, lemon juice & salt & blend to combine
With machine on low, slowly add olive oil, until smooth & combined - add more olive oil if dry 1 tablespoon at a time
Store in fridge or freeze in cubes for a future meal and warm up what you need (on 50% power). The top layer will brown slightly over time like an avocado in the fridge - just stir it in or freeze leftovers to avoid that!
Grab links to my favorite kitchen & food preserving tools, including freezer cubes - perfect for freezing pesto - here in my Amazon storefront!
