SAUCE: Homemade Basil Pesto
You're going to kick yourself when you discover how fuss-free making your own garden fresh Basil Pesto really is. With a whir of the food processor, you can serve up this versatile, creamy classic Italian sauce.
Bite Me Bit
"Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto."
-George Costanza, Seinfeld
2 cups fresh basil leaves, firmly packed
1 large garlic clove
1/2 cup pine nuts
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil
1 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1) For the pesto, wash the basil, discard the stems and dry thoroughly. Set aside.
2) Place the garlic, pine nuts, salt and pepper in a food processor. Process 10 seconds to chop garlic. Add basil leaves and pulse 4-5 times to shred basil. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until the mixture is smooth, about 20 seconds. Add the Parmesan, mayonnaise and lemon juice, processing just until incorporated.