Homemade Pesto
(from Rachellovesdogs’s recipe box)
Source: Umamigirl.com
Prep time: 15 minutes
Cook time: 0 minutes
Serves 8 people
Categories: sauces
Ingredients
- 1 cup shelled walnut pieces
- 6 garlic scapes, cut into 1/2 inch segments (or 2 large garlic cloves)
- 6 cups gently packed fresh basil leaves
- 1 teaspoon Kosher or fine sea salt
- 1/4 teaspoon freshly ground black pepper
- juice one lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmigiano Reggiano cheese
Directions
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Toast the walnuts in a small, dry pan over medium heat until they are fragrant and a little darker brown than they started out (3 to 5 minutes). Let cool slightly and pur into the bowl of a food prcessor fitted with the blade attachment.
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Add the garlic scapes or cloves, basil, salt, pepper, and lemon juice and process just until a thick paste forms. Stop to press any stray or stubborn basil leaves into the whirling action of the blade as necessary.
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With the motor running, pour the olive oil through the feed tube in a slow stream. Add the grated cheese to the bowl and process for a few seconds more to incorporate.