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<h1 style="text-align: center;">pesto basil</h1>
<p>&nbsp;</p>
<h2>] recipe.ingredients =</h2>
<ol>
<li>] 2 cups Fresh Basil Leaves</li>
<li>] 3 Tbsp of Pine Nuts, toasted</li>
<li>] 2 Small Cloves of Garlic</li>
<li>] Salt and Pepper, to taste</li>
<li>] 1 tsp Grated Lemon Zest</li>
<li>] 1 Tbsp of Lemon Juice</li>
<li>] &frac12; cup Extra Virgin Olive Oil</li>
<li>] &frac14; cup of Fresh Grated Parmiggiano Reggiano</li>
</ol>
<h2>] recipe.instructions</h2>
<ol>
<li>]&nbsp;In a food processor add the basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper. Start grinding everything up and slowly add the olive oil.</li>
<li>] Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.</li>
<li>] If you are not using it right away, store in a plastic container and drizzle some oil on the top to stop the air from going into the basil mixture.</li>
</ol>
<h2><span class="plaincharacterwrap break">] yeild</span></h2>
<ol>
<li>]&nbsp;250 ml jar&nbsp; * 1.5</li>
</ol>
<h2>] serve-with</h2>
<ol>
<li>] pasta, fresh cooked,</li>
<li>] tomatoes,</li>
<li>] brie or mozza cheese</li>
</ol>
<h2>] notes</h2>
<ol>
<li>] first time out, I made a double batch and it&nbsp;worked out quite well,&nbsp; ]&nbsp; I SUBSITUTED walnuts ($1.49/100g)&nbsp;for the pinenuts($7.00/100g) ] I also used large cloves of russian garlic vs small cloves of cheap chinese garlic(ccg). It was a tad heavy on the garlic y&nbsp;flavour, but I like garlic</li>
<li>] ** some measurements are approximate</li>
</ol>
<h2>] video&nbsp;</h2>
<ol>
<li>] <a href="https://www.youtube.com/watch?v=uSXtxNdi8BA" target="_blank">Pesto from Scratch - Recipe by Laura Vitale - Laura in the Kitchen Episode 127 - YouTube</a></li>
</ol>
<h2>&nbsp;] reference</h2>
<ol>
<li>]&nbsp;don sagrott -</li>
<li>] #&nbsp;# - create-article# MENUITEM-pesto (this)</li>
<li>] <a href="http://www.laurainthekitchen.com/recipes/pesto/" target="_blank">Pesto Recipe - Laura in the Kitchen - Internet Cooking Show Starring Laura Vitale</a></li>
</ol>

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