Pasta, caprese salad, meatballs, baked chicken, dipping sauce for bread, turkey sandwiches, hamburgers, corn on the cob, gnocchi, potato salad, grilled salmon, quinoa, pizza, grilled shrimp, salad dressing, omelettes—you name it! Pesto perfectly pairs with a wide array of dishes! I like to store freshly made pesto in our refrigerator for quick and easy summer dinners!
you will need…
(yield: makes about 1/2 cup)
leaves from 1 large bunch basil(stems removed), about 2 cups
1/2 cup extra virgin olive oil
3 tablespoons pine nuts
1 clove of garlic
3/4 cup freshly grated Parmesan cheese
generous pinch of salt
freshly ground pepper
juice from 1/2 lemon
In a food processor, combine garlic, basil, pine nuts, lemon juice, salt and pepper. Once basil is finely chopped, slowly drizzle in olive oil. Transfer to a small bowl and add parmesan cheese. To store, drizzle the top of the pesto with extra virgin olive oil and store in airtight container in refrigerator for several weeks.
