A freshtasting pesto that can easily be used alone on pasta crostini pizza or add some to your favorite spaghetti sauce for a delicious special flavor Use pine nuts walnuts or a combination of both
Prep Time
6
Dificult
Medium
Servings
6 servings
Ingredients
Instructions
Place basil
Italian parsley
and garlic into a food processor
pulse several times to combine
and process until basil is finely chopped
about 30 seconds. Add pine nuts to basil mixture; process until finely chopped
30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Recipe Tip
Pesto will keep well in the refrigerator for a week or a little longer. Freeze small portions in small airtight containers
