Tuesday, October 13, 2009

Making Pesto

Lately I've taken to making pesto to keep on hand for various uses. It's a great way to include raw foods conveniently and keeps well refrigerated in an air-tight container. I use it mostly to spread on sandwiches, but it's also great in tuna salad and on pizza. I do variations on this every time I make it, but here's the basic recipe:
1 bunch fresh basil leaves, chopped
1/4 bunch parsley (curly), chopped
3 cloves garlic, chopped
1 tsp. fresh lemon juice
1 oz. fresh Parmesan cheese, grated
Sea salt and fresh ground pepper to taste
2 T walnuts (optional)
1 T extra virgin olive oil
To make: alternate basil and garlic in a food processor (or blender) and pulse as you go. Throw in the parsley last and once everything is blended to satisfaction (you can choose a level of coarseness to taste), add Parmesan, lemon juice, and walnuts if using. Salt and pepper to taste and throw in the olive oil last, once all is well combined.
Serving size: 1 tablespoon; Calories: 15/serving (without walnuts)