Homemade Pesto

• 2 cup Fresh Basil Leaves
• 1 1/2 cup Extra Virgin Olive Oil
• 1 1/4 cup Grated Asiago Cheese
• 1 cup Pine Nuts
• 3 small Lemons
• 1 tbsp Minced Garlic
• 1 tbsp White Balsamic Vinegar
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• 1 dash White Pepper

1. In a dry non stick skillet, toast the pine nuts over medium-low heat until they are golden brown and give off a fragrant nutty smell.
2. Using a micro planar, remove the zest (just the yellow surface) from all 3 lemons and then juice all 3 lemons.
3. Strain the juice to remove seeds and pulp.
4. Add basil (firmly pack the basil into the measuring cup when portioning), pine nuts, garlic, juice (strained) and zest of the lemons, balsamic vinegar, salt, pepper, and white pepper to a food processor.
5. Process the ingredients until a paste is formed.
6. Using a micro planar, grate the Asiago cheese and add to the food processor.
7. Process the ingredients until a paste is formed.
8. While food processor is running, add the olive oil.
9. Serve and enjoy.
10. This can be used on pasta, sandwiches, salads, or anything else you want.
11. This recipe makes a large amount of pesto.
12. Pesto can be frozen for later use.
13. A ziplock bag or a nice cube tray work well for this.

fresh basil, olive oil, cheese, nuts, lemons, garlic, white balsamic vinegar, salt, ground black pepper, white pepper

Taken from cookpad.com/us/recipes/356751-homemade-pesto (may not work)