Aisha Foodista's Easy and Delicious Pesto Recipe
By: Aisha Foodista
Published: Sunday, February 27, 2011 - 10:04am

Ingredients




4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
 cup pine nuts
2 garlic cloves
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Preparation

1 Combine first 6 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer pesto into small bowl.

About


By using a blender instead of a food processor the Pesto will be smoother. 
This Pesto can be made 1 day in advance. When you store it, top it with 1/2 inch olive oil and place in the refrigerator. 
You could also freeze it in ice cube trays and enjoy later. 
If you want to use the Pesto as a sauce for pasta, then add 1/4 cup of pasta water to the sauce. Then add the cooked pasta. This will help the sauce adhere to the pasta.