Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

My Pesto

5 ounces fresh basil leaves (approximately 4 cups PACKED)
4-6 cloves garlic (depending on taste)
3 ounces pine nuts
2 teaspoons herbs de Provence
2 ounces shredded Parmesan cheese
1 cup olive oil (the best you’ve got)
juice 1/2 lemon (prevents browning and adds a zing)

All but the oil and lemon go into the food processor, and blitz until all is finely chopped.
With the food processor on slowly add the olive oil through the chute.
Add the lemon juice and pulse to incorporate.

Makes 2 1/4 cups enough for 2lbs of pasta, I recommend freezing half if you don’t need to make that much pasta.