1) In a food processor, add lemon juice and basil first (the order is VERY important, be sure to follow these steps and you'll end up with bright, beautiful green pesto). Roughly purée for 10-15 seconds, you don't want to over-process the herbs, you still have more to add to the food processor.
2) Next, add your nuts and cheese and purée for 15 seconds until the color of the pesto starts to change.
3) Add garlic and purée. Finally, add olive oil and salt and pepper to taste.
This dish is a classic amongst Italian cooking! It works well on pasta (of course) and on meats too! It even works as a dip too! Toast slices of Italian bread and you're good to go!
Thursday, March 27 2014 7:33 AM EDT2014-03-27 11:33:45 GMT
NBCRightNow.com - Here's the recipe from Mike's Local Gourmet for Chef Brian Hodges' Tossed Quinoa Salad!Ingredients1 cup cooked quinoa (recipe below)1-2 baby cucumbers, slicedSmall handful of feta cheese1-2More >>
Here's the recipe from Mike's Local Gourmet for Chef Brian Hodges' Tossed Quinoa Salad!More >>