Ingredients
4 cups Jersey Fresh Basil leaves
1 cup walnuts (optional – substitute with pine nuts)
1 cup Parmesan cheese
1 cup Extra virgin olive oil, plus extra to top in jar
4 cloves Jersey Fresh Garlic
6 TB Lemon juice
2 tsp sea salt
Freshly ground black pepper about ½ tsp
1 cup walnuts (optional – substitute with pine nuts)
1 cup Parmesan cheese
1 cup Extra virgin olive oil, plus extra to top in jar
4 cloves Jersey Fresh Garlic
6 TB Lemon juice
2 tsp sea salt
Freshly ground black pepper about ½ tsp
Steps
1. Combine basil leaves, nuts , salt, pepper and garlic in a food processor and process until very finely minced
2. With the machine running slowly add lemon juice then dribble in the oil and process until the mixture is smooth, pressing down the basil around the blades until it forms a coarse paste
3. Add the cheese and process very briefly, just long enough to combine
STORING OPTIONS:
REFRIGERATOR: To keep the pesto's green color - transfer it to a jar, cover with a layer of olive oil.
FREEZING: Pour into ice cube trays and freeze. Then store in freezer bag for use all winter long.
2. With the machine running slowly add lemon juice then dribble in the oil and process until the mixture is smooth, pressing down the basil around the blades until it forms a coarse paste
3. Add the cheese and process very briefly, just long enough to combine
STORING OPTIONS:
REFRIGERATOR: To keep the pesto's green color - transfer it to a jar, cover with a layer of olive oil.
FREEZING: Pour into ice cube trays and freeze. Then store in freezer bag for use all winter long.