Classic pesto, in my mind at least

I make pesto a lot, especially in the summer months when fresh basil abounds. I’ve come across a “recipe” that works well for me, which really consists of dumping handfuls of ingredients into my food processor, no measuring involved.

Many years ago, I do believe this was inspired by a Cooking Light recipe, which included lemon juice so you’d use less olive oil and have a lower fat recipe. I’m pretty sure that’s not a “classic” ingredient in pesto, but for me, it’s become one. I love the tartness it adds, as well as the way the lemon enhances the other flavors and balances out the garlic. It also keeps the basil from browning too quickly, which is a nice perk.

Classic Basil Pesto

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Ingredients:

2 cloves garlic
2 cups fresh basil leaves, packed
1/3 cup fresh parsley leaves, packed
1/2 cup pine nuts
2 tablespoons lemon juice
3 tablespoons olive oil
lots of freshly ground black pepper

Dump all of the above ingredients in your food processor and blend. Add more olive oil until you get your desired consistency. Easy!

You can serve this on pasta, bruschetta, as a dip… let your imagination use this classic pesto in a myriad of ways.

Tonight, I served it with spaghetti (because it’s fun watching the four-year-old eat it), grilled red pepper and onions, sun-dried tomatoes and blackened chicken, all tossed together and sprinkled with feta. We were all very happy during and very satisfied after our meal. Except Owen, who needed a break in-between his dinner for a bowl of frozen cherries. Don’t ask. You just can’t imagine it unless you’ve met him.