Use it to sauce pasta, as dip for veggies, spread it on pizza dough in place of tomato sauce, or my personal favorite - mix it into scrambled eggs.
|Roasted tomato and Gorgonzola ravioli with homemade pesto|
Adapted from pickyourown.org
Yield: 1 c
1/4 c good quality EVOO
1/4 c pine nuts
3 garlic cloves, roughly chopped
2 c packed organic basil leaves
1/4 c grated Parmesan
1 Tbsp fresh squeezed lemon juice
Place EVOO, pine nuts and garlic in a food processor. Pulse until smooth. Add basil leaves and pulse to a paste like consistency. Add Parmesan and lemon juice. Pulse till well combined. Refrigerate in an air-tight container for up to 1 week.