Toasted pine nuts/walnuts/almonds/cashew nuts – ½ cup
Grated parmesan cheese – ½ cup
Garlic – 4 cloves, peeled
Extra-virgin olive oil – ½ cup
Juice of 1 lemon
Salt and black pepper to taste
Instructions
Put all the ingredients except the oil into a food processor and give them few quick pulses so that the leaves and nuts chop up and all ingredients mix together.
Now keeping your food processor on, drizzle the olive oil slowly through the feed tube of your processor. Process the pesto until you get a smooth and silky texture. This will take few minutes. You may feel that your pesto is not coming together even after adding all the oil; but just keep processing for few minutes more and you will get there.
That’s it! Isn’t it too good to be true? Use this fabulous homemade basil pesto in your favorite pasta (mine coming up soon! So stay tuned!), salad dressings and even on toasts! You can also freeze them up for 5 to 6 months. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/10/homemade-spinach-basil-pesto/