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Joan's Pesto Popular Recipes

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Joan's Pesto

"The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately."

Ingredients :

  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 6 cloves garlic
  • 1 cup fresh basil leaves
  • 1 cup walnuts
  • 1 cup freshly shredded Parmesan cheese
  • 1 cup extra-virgin olive oil
  • salt and ground black pepper to taste

Instructions :

Prep : 20M Cook : 6M Ready in : 20M
  • Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.

Notes :

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