This is the time of year for PESTO! Basil is growing like crazy with the hot weather we’ve been having here (weeks of over 100 degrees).
I love pesto, in fact I love to eat it by the spoonful. It’s delicious alone, on sandwiches, on pasta, on eggs, on grilled veggies …
This is my favorite version that I’ve been making for many years. It’s nut-free and has the added freshness of lemon.
Enjoy!
Equipment:Microplane Rasp Zester or Standing Grater/Zester, Food Processor
· 2 cups fresh basil leaves (1 large bunch basil, stems removed)
· 2-3 fresh garlic cloves, peeled and sliced
· Zest of 1 lemon
· Juice of 1 lemon (about ¼ cup)
· 3 tablespoons organic extra virgin olive oil
· 6 ounces raw parmesan cheese, cut into chunks
· ½ teaspoon Celtic sea salt (See Resources)
1. Wash and prep basil, remove stems. Wash lemon and peel garlic cloves.
2. Assemble food processor – add basil leaves, sliced garlic, lemon zest, lemon juice, olive oil, parmesan cheese and sea salt.* Pulse until combined and smooth.
3. Taste for desired saltiness. Add more salt if needed.
4. Store in refrigerator until ready to use.
Yield: About ½ cup
Storage:Keeps well in the refrigerator for 3 days.
*Note: If you prefer a thinner pesto, you can add another tablespoon of extra virgin olive oil or if you're serving this on pasta, you can add a little amount of the cooking water to the pesto.
This post is part of Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth & Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Simple Lives Thursday @ My Humble Kitchen.
This post is part of Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth & Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Simple Lives Thursday @ My Humble Kitchen.
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