I don't really measure things when I make this, but I'll try to do my best here. I just add the oil in until it looks good, trying not to use too much. A food processor is best for making this (unless you want to do it the old-fashioned way... using a mortar and pestle. I don't, though....)
Use your pesto as a dip for fresh veggies, pretzels or toasted bread pieces, or on potatoes, pasta, or pizza!
4-5 oz. fresh basil, rinsed
2 cloves fresh garlic, chopped
1/2 -3/4 cup extra-virgin olive oil (use more or less)
1/3 -1/2 cup pine nuts, lightly toasted in a dry skillet
juice of 1/2 medium lemon
1/2 cup shredded or grated parmesan or romano cheese
sea salt and freshly ground pepper, to taste
1. Place the basil in your food process with a metal blade. Pulse for a few seconds to break down the leaves a little. Add the garlic and pine nuts. With the food processor running, stream the olive oil into it through the open push chute. Add lemon juice, cheese, salt and pepper and pulse again until blended to your preference.
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