Presto, PESTO!! This easy, delicious concoction can be used in an array of dishes. Add to some mayo for a yummy addition to your sandwiches. Toss with pasta or add to grilled veggies, fish or meat. It freezes beautifully so when winter comes and you want to remember the aromas of summer, defrost and presto, pesto!
1 large bunch fresh basil (about 3-4 cups), leaves trimmed and washed
4 cloves garlic, peeled
1/2 c parmigiano reggiano cheese, grated
1/2 lemon, zested and juiced
approx 3/4 c olive oil
salt and pepper to taste
In a food processor, gently pulse basil, garlic, lemon zest, juice and cheese until roughly chopped. In a slow, steady stream, add olive oil while processor is on. add enough oil to make a nice, loose sauce. Add salt and pepper to taste. Jar or freeze.
FYI: This recipe is nut free. If you prefer a nuttier pesto, add 1 cup of lightly toasted pine nuts/blanched almonds or walnuts to the first step. Just be sure they are unsalted. Try adding a few pitted olives or sun dried tomatoes to the mix for variety! Enjoy!