Photo courtesy www.RareSeeds.com
A few hours in the kitchen and you'll have enough of this pesto sauce to last all year.
Ingredients
- 1/3 cup toasted pine nuts
- 2 garlic cloves
- 2 cups packed basil leaves, washed and dried
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup grated Parmesan cheese (optional)
- 1/2 teaspoon white vinegar or lemon juice (optional)
Directions
- Combine the nuts and garlic in the bowl of a food processor. Pulse until crumbly.
- Add the basil, oil, salt, pepper, and cheese. Process until smooth, scraping down the bowl once or twice.
- Stir in the vinegar or lemon juice which will brighten the flavor and maintain the bright green color of the pesto in storage.
- Use within a week, or freeze in 1/2 pint plastic freezer canning jars (the Ball jars with the purple lids are perfect).
