Fresh Basil Pesto
3 ½ oz fresh basil leaves
¾ cup extra virgin olive oil
2 ½ tsp minced garlic
1/3 cup grated Reggiano Parmesan cheese
½ tsp fresh lemon juice
Pick basil leaves from stems and place in a blender. Add oil and garlic; blend well. While continuing to blend, add cheese and lemon juice. Blend until no lumps are present. Makes – 1 1/3 cups.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.