3/4cupNuts: You can use Roasted Pine Nuts, Blanched Almonds or Macadamia Nuts. It's YOUR pesto, use whatever nuts you want!
2cupstightly-packed Fresh Sweet Basil Leaves
3/4cupfreshly-grated Reggiano Romano Cheese
1/2teaspoonfreshly-ground Black Pepper
1/2teaspoonSalt
1 1/2cupExtra Virgin Olive Oil
Juice of One Lemon
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Recipe Instructions
Makes approximately 2 cups
In a food processor or blender (if you do not have a food processor), add about 1/2 cup of olive oil and process the garlic first until nicely pureed.
Add all remaining ingredients and blend. Make sure it is NOT too liquid. The pesto looks like a coarse paste but still fairly loose like the Chef did on YouTube.
You can freeze it for up to 17 years or refrigerate it for about one week.