Fresh Basil Pesto
from ButterYum
makes 1 1/2 cups
Ingredients
1 whole clove garlic, unpeeled
20g pine nuts (2 tablespoons)
40g fresh basil leaves (about 3 heaping cups of leaves)
80g grated parmesan or pecorino romano cheese (about 2.8 ounces)
100mls extra virgin olive oil (5.5 fluid ounces)
squeeze of fresh lemon juice (5 mls, or about 1 teaspoon)
Directions
In a small skillet over medium heat, toast pine nuts until golden brown and fragrant; remove from skillet to stop the cooking process.
In the same small skillet over medium heat, toast the unpeeled clove or garlic until golden and fragrant; remove from skillet to stop the cooking process and when cool enough to handle, remove and discard the paper husk.
In a large food processor, pulse the pine nuts and garlic until finely chopped.
Add basil leaves and pulse until finely chopped.
Add cheese, olive oil, and lemon juice; process until well mixed.
Store in an airtight container with a layer of olive oil on top.