Makes ¾ cup pesto
1 ½ cups fresh basil leaves
¼ cup pine nuts
2-5 garlic cloves, peeled
¼ cup freshly squeezed lemon juice
¼ cup freshly grated Parmesan cheese
Put the basil, garlic, pine nuts and Parmesan in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
* Barbara adds that it is possible to add a little olive oil to make a richer pesto! Also, she has used arugula in place of some of the basil, and the taste is terrific.
Submitted by Barbara Niland, from In the Kitchen with Rosie
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