PESTO

prep time:: 15 min
total time:: 15 min

Makes 2 cups

DONNA & JOE AITA

ingredients

4 cups, packed loosely, fresh basil
6 green onions, white & light green, minced
2 tsp salt
juice & zest of 1 lemon
1/2 to 1 cup pine nuts (raw or toasted)
1/2 to 1 cup grated Parmesan cheese
2 t salt
1/2 t pepper
1-2 cups EVOO

directions

1
1. place basil, minced onion & S&P in processor & pulse 30 seconds
2
2. add 1/2 cup EVOO and pulse
3
3. add cheese, pine nuts, lemon juice & zest & pulse
4
4. with processor running, add enough EVOO (in fine stream with processor running) to achieve desired consistency that is not grainy but not semi-liquid
5
5. place into 4-6 oz jars with thin layer of EVOO over top.
6
6. can be stored in refrigerator 1-2 weeks or freezer for 6+ months.

notes

Can make double recipe in large food processor bowl. Can be stored in freezer for later use. Great to make several 4-6 oz jars to use over next 6+ months. Can add 1/2 to 1 cup fresh sage or mint to change flavors a bit.

Source: DONNA & JOE AITA