I read the ingredients off the back of a jar of pesto and said,"Hey! I can make this" so here it is.
3 oz fresh basil leaves
4-6 garlic cloves
3oz pine nuts
1/2 tsp salt
1/2 squeezed lemon
Olive oil (to the consistency you like)
4-6 garlic cloves
3oz pine nuts
1/2 tsp salt
1/2 squeezed lemon
Olive oil (to the consistency you like)
Optional, parmesan cheese (we skipped this because DH does not tolerate dairy)
Pan toast garlic and pine nuts in a skillet with olive oil till a golden brown. Toss everything in a blender (A food processor would have come in handy here). Blend Like crazy, stopping to stir frequently. Add olive oil to the consistency you like (some people like it a little runny and some people like it a little thicker like a paste). Blend some more, and your done! You can freeze pesto if you are not going to use it right away.
we are going to have this tonight stirred into gluten-free noodles with some tilapia and broccoli. I can't wait. Yum! Enjoy!
