1. Using your processor pulse the basil, garlic and pine nuts. 2. Slowly add the olive oil in a constant stream while the food processor is on. 3. Stop to scrape down the sides of the food processor with a rubber spatula. 4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended. 5. Add salt and freshly ground black pepper. 6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months. 7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good. 8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer. ---------------------------------------------------------------------------
Nutrition
Ingredients
