I used to think I disliked pesto. Which really makes no sense because basil is my favorite herb, parmigiano-Reggiano is one of my favorite cheeses, and I use olive oil for everything. I think it is the pine nuts which have never done anything for me. After making my own pesto it was better than I remembered.
I just lessened the amount of pine nuts which was good because I only had about a cup on hand. I also made a thicker pesto which olive could be added as needed.
After using half the pesto I put the rest in the freezer for a later date. There are lots of great recipes calling for pesto out there. Since the basil is in full swing in the garden I might as well make a few jars to store in the freezer.
- 2 – 3 cups basil
- 1 cup pine nuts
- 1/2 – 1 cup olive oil
- 4 cloves garlic
- salt and pepper to taste
- 1 cup parmigiano-reggiano
- lemon juice to taste
In a food processor combine all besides cheese and oil, process until combined.
Slowly add in olive oil until desired thickness is reached.
Add parmigiano-reggiano and either stir in by hand or pulse a few times.
Cover with plastic pressed against pesto and then sealed. The less air reaching the pesto the less browning will occur.