Thursday, August 2, 2012

Perfect Fresh Pesto

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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