Pesto

Loooove me some pesto. 

1/2 c grated Parm or pecorino cheese

3-4 cloves garlic

1/4 c roasted nuts – sunflower or pumpkin for the budget friendly version. 

 2.5 c lightly packed basil leaves (+ parsley if you want to dilute a bit)

1/2 t salt

1 T lemon juice (especially if you’re freezing)

3/4 – 1 c EVOO (or grape seed)

Directions: if you’re starting with block cheese, granulate this in the food processor with the blade attachment first and set aside. No need for the grater as the cheese is so hard.

Put whole, peeled cloves of garlic into the empty food processor and once minced keep them there. Add seeds and as much of the leaves as you can with a bit of oil and mix it up until combined. Add the rest of the leaves, salt and lemon juice and combine well. Stream in the oil and you’re done! 

I like to freeze this in ice cube trays and use it whenever I want. Who has all this time on a regular basis?! 

Good reference for mixing it up http://www.bonappetit.com/test-kitchen/how-to/article/pesto-out-of-anything 

If you have lots you can 4x or 6x this recipe and it just fits into one 13 quart food processor! 

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