My Basil has been going crazy lately! We all know that when life gives you Basil you make pesto!
Basil Pesto
3 cloves Garlic
1 teaspoon Lemon Zest
Juice of half a Lemon
1 tablespoon Red Wine Vinegar
4 cups fresh Basil leaves
3 tablespoons Pine nuts
1/2 cup Parmesan Cheese
1 cup Olive Oil
Combine the garlic,lemon zest and lemon juice, and vinegar in the bowl of a food processor. Pulse to chop up the garlic and lemon.
Add the basil leaves, cheese and the pine nuts. Pulse to combine.
Remove cap to the feed tube at the top of the machine. Set the processor to mix and then slowly drizzle in the olive oil.
Place your pesto into a air tight container and refrigerate. Your pesto should stay fresh for about a week.
Or freeze and it will keep for about a month or longer.
Kathleen Rear 