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

  1. In a small skillet over medium heat, toast pine nuts until golden brown and fragrant; remove from skillet to stop the cooking process.
  2. 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.
  3. In a large food processor, pulse the pine nuts and garlic until finely chopped.
  4. Add basil leaves and pulse until finely chopped.
  5. Add cheese, olive oil, and lemon juice; process until well mixed.
  6. Store in an airtight container with a layer of olive oil on top.
Comments