Monday, August 8, 2011

Lemon-Pesto

One of my favorite things about summer is being able to grow basil. I really enjoy making tomato-basil soup (I'll share in a few days) and pesto. If you have ever made pesto or even seen it packaged, you know that it has a ton of oil in it. This recipe is actually my mother in law's and it's perfect. She's been making it for years- before healthy was trendy! It is a little more creamy because of the lack of oil-- but equally delicious.

What you need:
3 cups of fresh basil
1 garlic clove
1/4 c. parmesan cheese
1/4 c. olive oil
1/4 c. Pine Nuts
Juice of 2 lemons
Salt and pepper
 Use only the greenest leaves of basil. 

 A few years ago, you could only find them at specialty food stores, but this summer I was able to find them at Walmart and Food Lion. They are a little pricey, so keep them in the freezer while you aren't using them.

 Put everything in the blender and blend until smooth. If it seems a little thick, add a little more lemon juice or olive oil to thin it out.

 And now you have fresh pesto. You can put it on pasta, chicken, sandwiches, and salads. You can also freeze it in plastic bags and enjoy the fresh-summery pesto in January! Here is a little bit of info about that. Whether you're eating it now or in January- hope you enjoy!

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