Make use of all that delicious basil growing in your garden with this delicious recipe from Claire Tansey.
Beautiful basil pesto
Prep 10 min | Total 10 min
Ingredients:
- 2 to 3 garlic cloves
- 4 cups packed basil leaves, about 2 small bunches
- 1/2 cup toasted pine nuts (optional)
- 1/3 cup grated parmesan
- 2 tbsp lemon juice, about 1/2 lemon
- 1/4 tsp salt
- 1/3 cup olive oil
- 1/3 cup vegetable oil
Method:
Drop garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor still running, slowly add oils, stopping after every couple of tbsp to scrape down sides with a spatula.
Makes 1 1/3 cups | Per tbsp 70 calories, 1 g protein, 1 g carbs, 7 g fat, 51 mg sodium.
Make-Ahead Tip: Pesto keeps well, refrigerated, up to 1 week. Or freeze in ice cube trays and store cubes in a resealable freezer bag for up to 3 months.
Courtesy Claire Tansey
http://www.chatelaine.com/
@chatelaine
Photo credit