I make pesto pretty much weekly, and I have decided to share my not so secret recipe. This is designed to make either 2 medium pizzas or 4 pasta servings.
Ingredients:
Large Bag of Fresh Green Basil (about 1 Gallon)
2-4 cloves garlic
100 grams Parmesan cheese (better cheese = better pesto)
lemon juice (1 or 2 large lemons)
olive oil (a lot, get a bunch and use it later)
salt & pepper to taste
If you want smooth pesto, put about 1/2 cup olive oil and juice of one lemon in a blender, add other ingredients slowly.
If you want thick chunky pesto (for pizza) add everything at once, and add olive oil as needed to smooth it out. You will need to stop the blender frequently and stir it with a spoon. Trust me, your efforts will be rewarded.
If you prefer sweeter pesto add more cheese.
If you prefer brighter pesto add more lemon juice.
If you prefer more savory pesto add more garlic and olive oil.
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