My daughter is sitting next to me and I just told her she was going to make it into the blog again. I told her the post was about how to make pesto. I made this recipe while you were not home. Do not be mad at me. She said “has it been that long since she made this recipe? Meaning, she makes the pesto in this house. The reality is I made this pesto recipe while she was at college. I have never really liked pesto much and she loves it. Not sure why I didn’t like it that much. The basil combined with the olive oil and cheese, just doesn’t do too much for me. (I don’t do nuts because my dad is allergic to nuts and I never learned to like them). My opinion towards pesto is changing now. So I thought I would try it and see what I now think.
Basil pesto is quite versatile in the different ways it can be used. I used it on an appetizer for this recipe. My daughter loves basil pesto on pasta or chicken. In a later post, you will see it used for a caprese appetizer.
- 1 1/2 cups basil
- 4 -5 garlic cloves
- 1/4 cup grated parmesan cheese
- 1/8 cup lemon juice
- 1/8 cup olive oil
- Mix everything together in food processor except the oil and lemon.
- Once everything is mixed well, drizzle with lemon and oil.
- Mix until well blended.
Put all the ingredients in your cuisinart.
Basil Pesto plated.