1/3 c extra virgin olive (more as needed)
1/3 c toasted pine nuts or walnuts or almonds (toasting really enhances the nut flavor)
1-2 garlic cloves (add another if you really want to "garlic it up")
1/4 c parmesan cheese
1/4 c pecorino or parmesan cheese
1/2 - 1 tsp kosher salt
dash of pepper
1 tsp of lemon zest or 1 T lemon juice, optional (I think this enhances the flavors and gives a bold statement to your pesto)
- put the first 4 ingredients in a food processor or blender, pulsing until well blended
- add the cheese, 1/2 tsp salt and pepper......blend and taste, add more salt and pepper as needed
- add lemon, if desired....blend
- add any other add-ons desired
add-ons: 1-2 T half and half or whipping cream, 1/4 c sun-dried tomatoes, or 1/4 c roasted red peppers
- double the recipe and store in the refrigerator up to a week or more
- excellent added to hot cooked pasta, eat hot or create a salad
- add to fresh shrimp, marinade for 20-30 mins, grill and enjoy
- yummy on chicken breast, marinade overnight, grill and yum-yum
created by Char
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