Easy and Delicious Pesto Recipe


4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice


Combine first 6 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer pesto into small bowl.


By using a blender instead of a food processor the Pesto will be smoother.

This Pesto can be made 1 day in advance. When you store it, top it with 1/2 inch olive oil and place in the refrigerator.

You could also freeze it in ice cube trays and enjoy later.

If you want to use the Pesto as a sauce for pasta, then add 1/4 cup of pasta water to the sauce. Then add the cooked pasta. This will help the sauce adhere to the pasta.


4 servings


Sunday, February 27, 2011 - 10:01am


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