PESTO

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Pesto image

Provided by Valerie Bertinelli

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1 bunch fresh basil (about 3 cups of leaves)
1/2 cup grated Parmesan
3 tablespoons toasted pine nuts
1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
  • Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

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