Small batch pesto

[QSis]

Since it's just me most of the time, I usually make this recipe in the summer. It's perfect!

Lee

Homemade Basil Pesto (Small Batch)

Homemade Basil Pesto (Small Batch) - Homemade In The Kitchen

www.chocolatemoosey.com

Ingredients

• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons pine nuts, toasted
• 1 large garlic clove, peeled
• 1/8 teaspoon kosher or sea salt

Instructions

1. In a small 1.5 cup food processor, add the basil, cheese, olive oil, pine nuts, garlic, and salt. Process until smooth. Taste and adjust as necessary.
2. Transfer to an air-tight container and refrigerate for up to 1 week. The oil will solidify in the fridge, so let it sit at room temperature for 5-10 minutes then stir.

 

[Johnny West]

I saw a recipe for pesto using leftover carrot tops. I’ll have to try that. We have a large amount of carrot tops during in the laundry room.