the Best Basil Pesto…EVER

This is the time of the year when we look for basil at the farmer’s market, lots and lots of it.  We really love pesto, so we make a few big batches every summer to fill our freezer (and sometimes share with friends, sometimes.)  I’m telling you, fresh made Basil Pesto is out of this world delish.  That stuff in a jar should be arrested for fraud.

RecipeZaar’s concoction is the tastiest, easiest recipe I’ve found.  We like a little extra lemon juice and pine nuts.  And never substitute pine nuts for any other nut despite what others say, it doesn’t compare.  This is a great recipe for little hands to help pinch fresh basil leaves from the stem, rinse, measure, pour, “drizzle,” and stir.  Plus, it’s green and it’s fun to make green, gooey stuff.

The Best Basil Pesto Ever

Ingredients

1 1/2 cups basil

2-5 garlic cloves

1/4 cup pine nuts

1/4 cup grated parmesan cheese

1/8 cup lemon juice

1/8 cup olive oil

Directions

Mix everything together in food processor except the oil and lemon.  (A blender works but a hand-held Cuisinart Smart Stick is the best)

Once everything is mixed well, drizzle with lemon and oil.

Stir until well blended.

Serve on pasta or just about anything that needs a pick me up.

Will keep in refrigerator for 2-3 days or the freezer throughout the winter!

Enjoy!