By now, all of you know our love for Italian cuisine. We tried the chunky basil pesto over the weekend and had it generously spread out on our sandwich.
Pesto basil leaves and pine nuts are key to making this as authentic as possible. Flavored with garlic, fresh parmesan, and lots of olive oil, this preparation can be used as a sauce for your pasta, a spread, or a dip.
Ingredients
- 1 pack pesto basil leaves, washed and cleaned
- 1 cup of pine nuts, lightly toasted
- 3-4 garlic pods
- 1 tbsp freshly grated parmesan/store-bought
- 1/2 tbsp Grated Lemon Wedges
- 3 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Method
- In a food processor, mix all the ingredients and grind to a coarse paste
- Store in a glass container and refrigerate
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