I've been thinking about this pesto recipe for almost a week.
I love pesto. so I wanted it to be fabulous the first time.
and it was.
First, I should say the reason I started with 8 cups of loose packed fresh basil is because that's how much I harvested from the garden (coincidentally, that's how big my blender is too).
Second, do not skimp on the Parmesan cheese. Please don't use the green container of cheese dust. (yes, I love it too, but not for pesto) You'll be able to tell the difference.
Third, feel free to use all pine nuts or all walnuts. I used half and half. Partly because pine nuts are expensive and I wanted them to last longer.
What you need:
8 cups of loosely packed fresh basil
1 cup of extra virgin olive oil (you may want to add a little later, if the pesto is too thick to blend)
2 tablespoons of lemon juice
1 cup of fresh grated Parmesan cheese
1/3 cup of pine nuts
1/3 cups of walnuts
3 cloves of garlic
salt, pepper and a pinch of nutmeg
blend until smooth
It makes about a cup and a half. Or if you're freezing it (which I've already done and it works, freezes and thaws fabulously) it's about 24-26 ounces - depending on how thoroughly you scrape the sides of the blender. If you're freezing it, do it the same way as you would basil and olive oil.