Basil Pesto
Servings: 4 half-pints
Ingredients
- 4 cups fresh basil leaves
- 3 cloves garlic
- 1 T fresh lemon juice
- ½ t kosher salt
- 1 cup extra virgin olive oil
- 1 cup grated Parmesan cheese
Instructions
- Prep the basil - Pull the leaves off the stems, and measure out 4 packed cups of basil leaves.
- Blend the pesto - Drop the garlic cloves into the food processor while it's running and continue running until the garlic has stopped moving and bouncing off the sides of the bowl. Add the lemon juice, salt, and basil, and pulse to combine.
- Finish the pesto - With the food processor running, pour in the olive oil in a steady stream. Add the cheese, and pulse to combine.
- Store - Spoon the pesto into half-pint jars. Cover with a layer of oil before capping each jar and storing them the freezer. It won't take much time to thaw on the counter when you're ready to use it.