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LC Kitchen Basil Pesto

Makes one batch

1/2 cup toasted pine nuts
2 ½ tablespoons lemon juice
2 garlic clove
Salt to taste
3 cups fresh basil leaves
1/2 cup extra-virgin olive oil
½ cup grated Parmesan cheese

Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.

Add the basil and pulse again.

Next, drizzle in the olive oil with the food processor blade still running.

Finally, add grated Parmesan cheese and process briefly until combined.

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Daniel Cunningham, Horticulturist with Texas A&M AgriLife's Water University program. His primary focus is a holistic approach to landscaping and food production systems. Cunningham specializes in Texas native plants and trees, vegetable gardening, edible landscaping, rainwater harvesting and is passionate about utilizing landscapes as habitat for benecial wildlife. For more gardening advice om Daniel, tune in to NBC DFW (Channel 5) on Sunday mornings or ask @TxPlantGuy on Facebook, Twitter or Instagram.

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