Watch my mother and I prepare my pesto with beautiful produce from the Columbus Farmer's Market in New Jersey! Check out the recipe here!
2 lbs of Fresh Basil
1 cup of salted cashews, almond, and hazelnuts (roast at 350 for 6 minutes)
Juice of one lemon
Sea Salt to taste (keep tasting and adding throughout)
1 cup Parmigiano Reggiano, good quality (can add more depending on your taste buds)
1 cup of Olive Oil
1 cup parsley
4 cloves of raw garlic
Blend in small batches and taste as you go along, paste should be chunky and not smooth. Add more lemon to loosen paste
Spread on Bruschetta or Crostini, drizzle with olive oil and shaved Parmigiano
Add more lemon to loosen pesto paste and add on vegetables or salad as dressing
Spread on bread as a condiment
Drop over pasta!