Basil Pesto From Home

• 2 cups fresh basil leaves, packed
• 4 medium sized garlic cloves, minced
• 1/3 cup pine nuts
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. Using your processor pulse the basil, garlic and pine nuts.
2. Slowly add the olive oil in a constant stream while the food processor is on.
3. Stop to scrape down the sides of the food processor with a rubber spatula.
4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
5. Add salt and freshly ground black pepper.
6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

fresh basil, garlic, pine nuts, freshly grated parmesan cheese, extra virgin olive oil, lemon juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/basil-pesto-from-home-248015 (may not work)