Basil Pesto Recipe
3 to 5 cloves garlic
1 cup pine nuts, slivered almonds or walnut halves
2 tablespoons grated Romano or Parmesan cheese
1 teaspoon freshly ground black pepper
1/2 teaspoon salt - recommend sea salt
4 packed cups chopped fresh basil leaves - grown in your AeroGarden
1/2 cup extra-virgin olive oil, plus more for storage
Juice of 2 lemons
Crushed red pepper flakes to taste (optional)
Place garlic in the bowl of a food processor and pulse until coarsely chopped. Add nuts, cheese, salt and pepper and chop until everything is finely crushed. Add the basil, oil and lemon juice and pulse for 1 minute or until smooth. Stir in red pepper flakes (if desired).
To store, transfer the pesto to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate for up to 10 days or freeze for up to 3 months.
Another method of storing leftover pesto, is freezing it in an ice cube tray, then transferring to a bag once frozen. This way you have easily measured amounts that you can use any time of the week!
Yield: Makes 2 Cups