PESTO

  • -4 cups, packed loosely, fresh basil

  • -6 green onions, white & light green, minced

  • -2 tsp salt

  • -juice & zest of 1 lemon

  • -½ to 1 cup pine nuts (raw or toasted)

  • -½ to 1 cup grated Parmesan cheese

  • -2 t salt

  • -½ t pepper

  • -1-2 cups EVOO

  • 1. place basil, minced onion & S&P in processor & pulse 30 seconds

  • 2. add ½ cup EVOO and pulse

  • 3. add cheese, pine nuts, lemon juice & zest & pulse

  • 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. place into 4-6 oz jars with thin layer of EVOO over top.

  • 6. can be stored in refrigerator 1-2 weeks or freezer for 6+ months.

PREP TIME: 15 min

TOTAL TIME: 15 min

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.

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