Page 8 - ClubLife Weekly 100521

CHEF'S CHEF'S
CORNER
CORNER

Pesto

2 cups fresh basil leaves, packed (no Stems)

2 tablespoons pine nuts
Pesto, originating from the Genoa region of Italy is a
2 large cloves garlic
staple in the cuisine. The name originates from the italian
1/2 cup extra virgin olive oil
word pestare, which means to pound or to crush. This is
1/2 cup freshly grated parmesan cheese
referring to the way Pesto is traditionally made in a
1 lemon, juiced
mortar and pestle. Although basil is the primary herb

used to make pesto, other herbs and leafy greens can be
Combine basil leaves, pine nuts, lemon juice
utilized. You can use a mortar and pestle to make pesto
and garlic in a food processor and process
but a blender or food processor provide a quick
until very finely minced. with the machine
solution. The recipe is versatile and open to variations.
running slowly, dribble in the oil and process
Substitute pumpkin seeds and cilantro for pine nuts and
until mixture is smooth. Add cheese and
basil. arugula and walnuts or spinach and hazelnuts.
process very briefly, just long enough to
Why use store bought pesto when you can easily make it in
combine. Store in a container and float a
a few steps with minimal ingredients.

layer of oil on top to prevent oxidation. Keep

refrigerated or store in the freezer.