I was at the market the other day and there was an abundance of Basil and fresh Garlic – perfect for making pesto.
2 bunches basil leaves (no stems)
2 – 3 garlic cloves
squeeze of 1/2 lemon
3/4 cup cold pressed olive oil
nuts are optional, I usually use them, but you don’t have to. Traditional pesto called for pine nuts, but you can also mix them up. I have used pumpkin seeds, macadamia nuts and walnuts, you don’t have to soak them, it is up to you, I usually don’t.
Put all ingredients into a food processor and blend up until mixed well. You can make it very smooth or a little more course. You can add more olive oil for less concentrate. I usually make it somewhat concentrate then depending on the dish I can add more oil if need be.
This is great for pastas, (regular and raw), crackers, dressing etc