Monday, May 21, 2012

Homemade Pesto

I've always wanted to make homemade pesto! It turned out really well, certainly better than what I usually buy in a jar at the supermarket.

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

Homemade Pesto
Adapted from
Yield: 1 c
Difficulty: Easy

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.

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