PESTO

PESTO

I got some beautiful basil at my farmer’s market and decided it was time for PESTO making.
I didn’t have any pine nuts, as usual. I’ve used cashews in the past, but didn’t have any of those, so I used what I had, almonds and pecans.
So here’s my current recipe, and it turned out great!

3 Cups of fresh basil leaves
some grated parmesan, about 2 T (mine was coarsely shredded with my mueli grater and was maybe a tad more than this. I think you can do more or less.)
3 cloves of garlic
1/3 cup of nuts (I slivered my whole almonds and broke the pecan halves into bits to make work easier in the processor)
1/8 C water
1/8 C olive oil, or more as you like
½ teaspoon of lemon juice
salt

Process the nuts in your machine (I used a food processor but a blender will work) then add some water, and blend more. After that I added the cheese and garlic and processed a bit before gradually adding the basil leaves. Add your lemon juice (or not) and then gradually add the olive oil & some salt. Taste. Add more olive oil until you get the texture and taste you like.
You can easily play with the proportions.

This is very yummy! And healthy.

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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