Perfect Pesto

Simply the perfect blend of basil, garlic, Parmesan, olive oil and pine nuts, to make the perfect condiment for most anything - especially from the Italian pantry!

Perfect Pesto

2 cups packed basil leaves, removed from stem, washed and dried

3/4 cup extra virgin olive oil

1/2 cup pine nuts

3 cloves garlic, finely chopped

1 teaspoon salt, or more to taste

3/4 cup finely grated Parmesan cheese

squeeze of fresh lemon juice

freshly ground pepper

-In a food processor or blender, combine basil leaves, pine nuts, garlic, lemon juice and salt. Pulse on high speed and as the machine is running slowly add the olive oil. Process on high for about 2 minutes, until well combined. Scrape into a medium bowl and stir in the cheese. Cover with plastic and chill for at least 30 minutes to allow the flavors to meld. Stir then taste and add more salt if needed along with a dash of freshly cracked pepper.

The vibrant color tells you it must be fresh and delicious!

Salads, meat and fish dishes, pasta and bread all adore this sauce as an accompaniment. So easy to make, especially if you grow your own basil!

PERSNICKETY NOTES:

**If you don’t grow you own basil, which is fun and easy to do as well, pick the freshest leaves you can find at the store. Sometimes certain basils will have a slightly bitter taste which comes through in the pesto so if you can sample them first, that will help you assure that your pesto is the very pesto.

**Pick the best quality extra virgin olive oil you can find or afford. A sample taste would be great if possible for some oils can also be a bit bitter. Recommended, easily available American brands are Partanna, Pompeian, Amazon Fresh Mediterranean Blend and Colavita, to name a few.

**Pesto can be frozen in small containers for months or kept in the refrigerator in an airtight container for several weeks. Containers of pesto make great gifts, with a loaf of Italian foccacia or a bag of fun and different shaped pasta.

**Pesto is the perfect accompaniment or sauce for pasta and gnocchi, as a dip for rustic Italian breads, on baked fish, and steaks, and especially delicious with fresh tomato salads with mozzarella or burrata cheese, as in Caprese.