Diana’s Lemony Pesto
1/4 cup nuts (I used Pistachio, can use Walnuts, Almonds, Pine Nuts, etc.)
3 cloves of garlic, smashed and peeled
1 1/2 Cups Basil leaves
1/2 Cup Parsley, stems removed
Scant 1/2 Cup Olive Oil (I used Lemon Pepper flavored)
1/2 Cup shredded Parmesan/Romano Cheese
Zest of 1 lemon
1/8 tsp. Nutmeg
S & P to taste
Whirl in the food processor until it’s the consistency you like. Add more oil if you want it thinner. Makes 1/2 pint jar, recipe can be doubled.
Use just about anywhere! I’m using it with grilled chicken and pasta for supper. Cover and keep in the fridge. Keep a layer of oil on top to prevent spoilage. Stir before using. May need time at room temp for oil to liquify. (This is why I make it with LESS oil, as I’ll be adding a little on top prior to refrigerating.)
Enjoy!