my pesto recipe

based on recipes from dad and Brian Lagerstrom

- 150 g basil (2 lg bunches, maybe 3 if they’re scant)
- zest and juice of 1/2 lemon
- 4 cloves garlic, crushed
- salt and pepper to taste
- 100 g (1 cup) of roasted, salted nuts. I use pistachios, pecans would also be good.
- olive oil

Blend everything together until the basil is very chopped up and you have a bright green paste. Then start adding in olive oil. Start by blending in 1/4 cup. Then use a spatula to scrape the sides of the blender and check the consistency. From there continue to add olive oil one tablespoon (or glug if you don’t feel like measuring) at a time, blending and checking consistency between additions. You’re looking for a creamy, glossy sauce that isn’t overly greasy. I didn’t measure out the exact olive oil amount when I made this, but I’m guessing I used something like 3/4 cup in total. Taste throughout the oil-adding process to check and adjust the seasoning.

When you toss the pesto sauce with pasta, fold a LOT of grated parmesan into it. You really can’t overdo the parmesan here.