With lots of fresh basil growing in our Tower Garden, we have been happily eating pesto. This is the recipe I've used recently that everyone loved (and I do mean everyone!). I toss everything in the Vitamix but don't let it go too long- we still like some texture in ours. I doubled everything except the parsley and it was practically perfect. This can be refrigerated for 2 weeks or frozen.
Fresh Lemon Pesto
(adapted from a CountryLiving recipe)
1 cup fresh basil leaves
1/4 cup fresh parsley
3 Tablespoons pine nuts
3 Tablespoons Parmigiano-Reggiano
2 garlic cloves
1 lemon, juiced (or about 2 Tb. lemon juice)
1/2 tsp. sea salt (or pink salt)
1/4 cup olive oil
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