Home Made Pesto
¾ cup extra virgin olive oil
½ cup walnuts, pecans or piñolis
2 large cloves garlic
2 cups fresh basil
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon fresh lemon juice, optional
½ cup Parmesan cheese, grated, optional
1. Put all ingredients for pesto in a blender or food processor.
2. Blend until smooth.
3. To freeze: Place a teaspoonful or so of pesto into ice cube tray compartments. Freeze. Remove cubes into a zip lock bag or container with tight fitting lid. Stores well for 3 months.
DAIRY FREE: Do not use Parmesan cheese.
ALLIUM FREE: Omit garlic in pesto sauce.