Basil Pesto

Yield: 1 Pint

Prep Time: 15 minutes

INGREDIENTS:

2 cups basil, packed

2 cups spinach, packed

4 cloves garlic confit

2 Tbsp garlic confit oil

1 clove garlic, raw

1/2 cup pine nuts, toasted

1/4 cup parmesan cheese, pecorino also works

1/4 cup vegetable oil, more or less depending on consistency desired

1 lemon, juice only

Kosher salt

fresh cracked black pepper

DIRECTIONS:

1. Add spinach, basil, garlic (raw & confit), garlic oil, pine nuts, parmesan, and lemon to base of food processor. Pesto can also be made using an immersion blender or mortar and pestle, with a little more elbow grease.

2. With all ingredients, except salt, pepper, and oil, inside the food processor, pulse several times to create a paste. Scrape sides of machine using a spatula often.

3. After a few pulses, and a coarse paste has formed, begin to slowly add oil while food processor is running. Add oil until a smooth pesto forms, you can add more or less oil depending on what kind of consistency you would like.

4. Once desired consistency is reached, season with salt, pepper and additional lemon juice if needed.

5. To store pesto, place in a plastic container with a sheet of plastic wrap placed directly onto the surface of the pesto, to prevent oxidation. Store in the fridge for up to 5 days in an airtight container.

RECIPE NOTES:

• I prefer to add more oil, which creates a smoother pesto, if I’m using the sauce for pasta or for dipping/spreading ect. Adding less oil, will yield a more rough/coarse paste, useful for marinades or grilled vegetables.

• If you don't have pine nuts on hand, you can substitute walnuts, almonds or pecans. I prefer pine nuts, for a creamy texture and rich flavor, but a variety of nuts will get the job done.