Ingredients
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1 1/2
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2 - 5
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1/4
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1/4
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1/8
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1/8
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-
-
-
-
-
-
-
-
Directions
Basil Pesto,This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I’ve never gone back! Update as of 2/13/04 I’m glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!,used homegrown basil, lemon juice from a homegrown lemon, 2 large and 1 small garlic cloves, and toasted cashews and shaved Parmesan because those are what I had. My Vitamix made the pesto. I emptied it into 2 Oui jars, one-half full and the other three-quarters full. Absolutely fabulous and nicely garlicky! I made it 10 days ago, and it still tastes as good and is as bright a green as the day I made it. No need for keeping a layer of olive oil on top. I have used it on sandwiches, over sliced tomatoes and asparagus spears, and smeared on avocado halves. This is a definite keeper!,With the drop in the temperature, I knew it was time to clean out the garden. Had the dehydrator going all last weekend. With plenty of dried basil on hand, I decided to use up the last of the basil in a pesto. used a combination of pine nuts and pistachios and of course added extra garlic. Froze into cubes so I’ll have homemade pesto on hand whenever needed. I’ve been known to throw a few pesto cubes in with grilled chicken or shrimp and some pasta for a super quick meal!
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Steps
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1
Done
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Mix Everything Together in Food Processor Except the Oil and Lemon. |
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2
Done
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Once Everything Is Mixed Well, Drizzle With Lemon and Oil. |
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3
Done
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Mix Until Well Blended. |
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4
Done
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Serve on Pasta or Just About Anything That Needs a Pick Me Up. |
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5
Done
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Will Keep in Refrigerator For 2-3 Days. |
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6
Done
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Enjoy! |
