Pesto

Soooo much basil in my garden this year.  This is my favorite way to use it.  Recipe credit to another favorite Sally's Baking Recipes.  Anytime I am baking something this is my first go to for a recipe that amazing.

Ingredients:

2 c fresh basil leaves

1/3 c pine nuts

1/3 c shredded parmesan cheese

3 small cloves garlic 

1/3 c olive oil

1 tsp fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Instructions:

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender.

Scrape down the sides, then add the oil, lemon juice, and salt. 

Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired.

Add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes:

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.