Pesto

There are lots of variations of pesto.  I like mine with lots of nuts and Parmesan.  Nutsonline is a great source for pine nuts.  I make as much as I can in the summer with fresh basil and freeze it.  Lots of recipes tell you not to add the Parmesan if you're going to freeze it, but I always do and

I've never had a problem.  I usually set my food processor up with the shredding disc, shred the cheese, then switch to the blade to make the pesto.

The most important thing is to make sure to put a layer of olive oil over top to keep it from browning - do this even if you're freezing the pesto.  The lemon juice will also help to prevent browning.

If you're using the pesto as a pasta sauce, mix it with a little of the pasta cooking water to thin it first.  It's also great as a sandwich spread, crostini topping with a little prosciutto, pasta salad dressing, and don't forget to stir a dollop into Minestrone soup!

• 4 cloves garlic


• 1/3 - 1/2 c pine nuts


• 4 c fresh basil, torn and packed


• salt & pepper to taste


• 1 tsp lemon juice


• 1/2 - 3/4 c olive oil


• 1/3 - 1/2 c grated Parmesan

Pulse garlic in a food processor until finely chopped.  Add pine nuts and pulse 4-5 times to chop finely.  Add torn basil leaves, salt, pepper, and lemon juice.  Pulse 3-4 times to chop the basil leaves, then pour the olive oil through the feed tube with the processor running.  Add Parmesan and process until just combined.  Add additional salt and pepper if needed.  Pour into containers, then pour a thin layer of olive oil to completely cover the pesto.  Press a sheet of plastic wrap directly on the olive oil, and refrigerate or freeze.