Lemon Basil Pesto

Prep Time: 15 minutes

Yield: 2 cups

2 cups firmly packed fresh basil leaves

4 - 6 garlic cloves, peeled

1/4 cup olive oil

1/2 cup grated parmesan cheese

Salt & pepper to taste

1/4 cup toasted pinenuts or walnuts

2 - 3 oz. fresh lemon juice

Primizie Crispbreads - your favorite flavor

1.Place the basil in a food processor. Process until finely chopped.

2.With the machine running, add half the oil in a slow steady stream.

3.Add the parmesan & process until the cheese is well blended.

4.Slowly add the remaining oil & process until creamy. Add the remaining oil & process until creamy.

5.Season with salt & pepper then add the nuts & pulse until they are coarsley chopped.

6.Pour into container & top with a thin layer of olive oil to prevent from turning dark. Tightly seal & refrigerate.

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