Homemade Pesto

 

Since Monday’s Ravinia post, I have gotten several requests to share my homemade pesto recipe. I took inspiration from Ina Garten and Giada, however, the recipe is in fact mine. We do not own a food processor, so everything is roughly chopped. The recipe is as follows:

-         A bushel of fresh basil

-         1/3 cup extra virgin olive oil

-         2 cloves of minced garlic

-         2 tablespoons of chopped pine nuts

-         2 tablespoons of freshly squeezed lemon juice (about ½ a lemon)

-         2 tablespoons of freshly grated parmesan cheese

-         A pinch of salt

-         A pinch of pepper

 Roughly chop basil, garlic, and pine nuts and combine in small mixing bowl. Slowly wisk olive oil and lemon juice into mixture. Add cheese, salt, and pepper to taste. Perfect to accompany pasta, marinate baked chicken breasts, or spread on freshly baked bread.