Basil Pesto
(makes about 2 cups)
4 large handfuls fresh basil leaves, stems removed (they’re bitter)
1 cup pinenuts
3 cloves garlic
1/2 cup grated parmesan cheese
juice of 1 lemon
salt to taste (the cheese is salty already)
olive oil
Place all ingredients in a Cuisinart and add about 1 cup olive oil. Whizz till blended, and add more olive oil if needed to get a nice creamy consistency.
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Delicious! You can also make this with parsley, cilantro, any highly-flavored green leaves. And you can use hazelnuts or almonds or any other nuts you like. In a pinch I’ve also used other hard cheeses, like a very highly aged gouda or cheddar. It’s very versatile.
We were still ready for more at lunchtime.
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