Garlic, lemon juice, salt and pepper, cashews and peanuts, grated Parmesan, basil from that overflowing summer plant, Greek Olive oil. Pulse in a food processor. There ya go!
In Italiano – Aglio, succo di limone, sale e pepe nero, anacardi e arachidi, parmigiano, basilico, olio d’oliva. Macinare in un processore. Ecco!
It is so easy to use up these little ingredients around the home. How many of us buy a basil plant cause it is cute and smells great, then have no clue what to do when it grows big and happy?
- 10 to 12 peeled cloves garlic
- Juice of 1 lemon
- salt and pepper to taste
- 3 big handfuls or more of fresh, washed basil leaves
- 1 cup Parmesan
- 1 cup olive oil
(I love Greek olive oil because it is always of one varietal from one farm)
- Layer into a food processor, pulse to a rough pureé, then pour the olive oil over and pulse to a finer finish.
- Transfer to a clean glass jar, make sure the top is covered with olive oil to seal the pesto. Use up within 3 weeks.