Basil Pesto
March, 2001

Makes 3/4 cup / A classic. Each ingredient can be increased or decreased to suit your taste. Basil pesto also freezes well, so make a bunch when basil is plentiful.

2 cups fresh basil leaves
1/4 cup pine nuts, lightly toasted
2-4 cloves garlic, to taste
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan or Romano cheese, preferably a mix

1. Place all ingredients except cheese in blender or food processor and process until smooth.

2. Transfer mixture to a medium bowl and stir in cheese. Serve, or refrigerate for up to 3 days.

Calories 47,Fat 4,Perfat 78,Cholesterol 1,Carbo 1,Protein 2,Fiber N/A,Sodium N/A