Pesto
Hey there, my loves! You know how our garden overflows with fragrant sweet basil most summers? Well, I’ve found the perfect way to bottle up that sunshine: our family’s pesto recipe. And here’s a little secret touch: a splash of fresh-squeezed lemon juice not only brightens its flavour but keeps that vibrant green from turning brown. Now, for my favourite trick: I spoon the fresh pesto into ice cube trays and freeze them. Come winter, drop these little pesto cubes into your dishes, and it’s like adding a sprinkle of summer warmth. Give it a whirl, and let the flavours dance!
Pesto
Special Note: TThe recipe refers to adding 1 to 2 tbsp of fresh squeezed lemon juice. The difference in amount depends on your taste preference.
Ingredients:
2 c fresh basil leaves
3 large cloves garlic
3/4c pine nuts
3/4c good olive oil
1 to 2 tbsp fresh squeezed lemon juice
3/4c good quality fresh grated parmesan (not the stuff in the green can)
1/2tsp kosher salt
1/4 - 1/2 tsp fresh cracked pepper
Instructions:
Place basil, garlic, pine nuts, olive oil and lemon juice in a food processor fitted with a metal blade (I used a mini food processor)
Process until fairly smooth, wiping down sides once or twice if needed.
Add cheese, salt and pepper and give it a quick whirl to mix.
Freeze in ice cube trays or use immediately. If there is still a little leftover and no ice cube tray available for freezing, spoon into a small jar, smooth out and pour a very thin layer of the good olive oil on top (further assists in preventing the browning, oxidization, of the cut basil leaves…the oxidization, browning, doesn’t affect the taste…just the ‘look’ of the pesto.)
