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Pesto

Original recipe

  • 6 ounces fresh basil
  • 6 ounces fresh basil
  • 4 cloves garlic
  • 4 ounces pine nuts, toasted and cooled
  • 4 ounces parmesan
  • Lemon zest (optional)
  • ½ cup extra virgin olive oil
  • ½ cup olive oil (or other neutral oil)
  • Salt and pepper

Add garlic, pine nuts, parmesan, and zest to a food processor and pulse until combined. Add basil and pulse until combined. With the motor running, slowly add oil, scraping sides as needed. Process to desired texture, then season.