1/2 cupParmesan cheese, grated (Pecorino Romano works great too)
1/2cuppine nuts. lightly toasted
lemon, to taste
salt, to taste
MAKING THE PESTO
Place all ingredients in a food processor and blend until smooth and just combined. If making the pesto ahead of time place in an airtight container and cover the top with a thin layer of olive oil to help preserve the color and freshness. Makes about 1 1/4 cups.
Tip: This pesto should last up to 3 weeks in the refrigerator. To preserve it even longer spoon small portions into an ice-cube tray, freeze and then pop out and store in a container for pesto any time.
To toast the pine nuts, place them on a small baking sheet spread out and bake in a 350° degrees F oven for 3 to 5 minutes or until lightly browned. They can easily burn so be sure to watch them!
Keyword basil, gluten-free, green salsa, healthy, pesto