Homemade pesto! Great with pasta, as a base for gourmet pizzas or spread over sliced tomatoes to make a great salad.
- 2 cups coursley chopped parsley
1/3 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 2 cloves garlic
- 1/4 cup grated parmesan cheese
- lemon juice (important to increase life of pesto)
Place all ingredients in blender. Blend until mixed. Don’t blend too much – the pine nuts should still be crunchy! Spoon the pesto in to one or more small jars. Pour extra olive oil on top in order to keep the pesto longer in the fridge. Freeze excess pesto to keep longer. For ease of use, freeze pesto in ice cubes and once frozen, store in a plastic bag.
Makes one small jar of pesto.