Basil Pesto

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.