Circle B Kitchen
4 cups of basil leaves
2.25 oz of parmesan or pecorino romano or a combination of the two, cut into chunks
1/4 cup toasted pine nuts, cooled
1 medium clove of garlic (or 2 small cloves) sliced
1 1/2 tablespoons of lime juice
2 tablespoons olive oil
1 tablespoon of water
1/4 teaspoon salt
In a food processor combine the cheese, pinenuts, salt and garlic. Process until chopped pretty fine. Add the basil leaves, water, lime juice and olive oil. Process until it becomes a smooth paste. Taste for salt. If storing, place a piece of plastic wrap over the top of the pesto before securing the lid. Freeze or refrigerate until ready to use.