Grab some fragrant fresh basil at the store or farmers market, or pick some from your garden, for this zippy summer recipe.
This simple no-cook sauce is great on pasta or pizza. Try it on fish or chicken, or mix some into mayonnaise for a flavor-packed sandwich spread.
If you have leftover pesto, freeze it in an ice cube tray for future use.
1 cup packed fresh basil leaves
2 Tbs. grated parmesan cheese
1 Tbs. chopped raw walnuts
1 large clove of garlic, chopped
1 1/2 tsp. lemon juice
1 tsp. grated lemon zest
1/4 cup extra virgin olive oil
1/8 tsp. kosher salt
1/8 tsp. crushed red pepper flakes
In food processor combine basil, cheese, walnuts, garlic, juice and zest. Pulse until finely chopped; using a spatula, scrape down the sides of the bowl.
With the machine running, pour in olive oil; process until smooth. Stop the machine and scrape down the sides again.
Add salt and pepper flakes; pulse to combine.
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