This is from Williams Sonoma’s blog. The blog makes the pesto as a garnish for a roasted summer vegetable soup but I just made it to have on hand to go with summer tomatoes and corn! I also had some naan on hand and made pizzas with burrata, pesto and field grown tomatoes!! A perfect lunch! I recently started adding the zest and juice of one small lemon to this pesto and it is delicious!
1/3 cup (2 oz./60 g) pine nuts
3 garlic cloves (I like 2 cloves better than 3)
2 cups (2 oz./60 g) packed fresh basil leaves
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1/2 cup (2 oz./60 g) grated Parmesan cheese
Kosher salt and freshly ground pepper
In a blender or food processor, combine the pine nuts and garlic and process until finely chopped. Add the basil leaves and process until coarsely chopped. With the motor running, add the olive oil in a steady stream and process until a thick green sauce forms. Add the Parmesan, process to combine, and season to taste with salt and pepper.


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