Basil Pesto With Lime

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.