Tuesday, March 17, 2009

Homemade Pesto

Try out this ridiculously simple recipe for homemade pesto! This should be enough to make 4 servings of pesto pasta or to coat 4 breasts of chicken.

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
3/4 cup extra virgin olive oil (EVOO)
1/2 cup walnuts
6 cloves garlic
2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Pulse blend the basil, walnuts and garlic with a food processor to chunky bits. Add in 1/2 cup of the EVOO with the food processor at low speed. Pulse blend with the grated cheese and lemon juice. The lemon juice helps the pesto retain its color and adds a delicious tangy flavor.

Enjoy with Rigatoni pasta or use as a marinade for pesto chicken.

To store, keep the pesto in a glass jar and top it off with the remainder EVOO.

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