PESTO...a perfect opportunity to test out my shiny, new Cuisinart Food Processor - thank you wedding credit!! I had something totally different planned for dinner but could not resist playing with a new kitchen gadget. With kitchen sheers in hand, I ventured outside to our herb garden. These little guys are not producing as much as the last plants we had so they look quite bare post my afternoon trim.
1/2 cup pine nuts
4 cups lightly packed fresh basil leaves
1 1/2 tsp. chopped garlic
1 tsp. lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup extra virgin olive oil, plus a bit more for drizzling
3/4 cup grated parmesan
Preheat oven to 325 degrees. Spread the pine nuts on a baking sheet and cook until golden brown, 8-10 minutes. Stir the nuts frequently to ensure even cooking. Remove from oven and let cool.
Combine the basil, pine nuts, garlic, lemon juice, kosher salt, and pepper in the bowl of food processor fitted with a steel blade and process until the ingredients is well incorporated, about 15 seconds.
Shut off motor and scrape down the sides of the bowl with a narrow spatula.
With the motor running, slowly add the 1/2 cup olive oil through the feed tube. Shut off the motor and scrape down the sides again. Add the parmesan and pulse until the mixture comes together and looks like a thick paste. Use immediately or transfer to a container, drizzle with a thin layer of olive oil, cover tightly and refrigerate. This pesto will keep for 2 weeks. Yields 1 1/4 cups.
Stay tuned for Pasta With Pesto, Salmon, And Sweet 100s!!