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Fresh Basil Pesto

 

3 ½ oz fresh basil leaves

¾ cup extra virgin olive oil

2 ½ tsp minced garlic

1/3 cup grated Reggiano Parmesan cheese

½ tsp fresh lemon juice

 

 

Pick basil leaves from stems and place in a blender. Add oil and garlic; blend well. While continuing to blend, add cheese and lemon juice. Blend until no lumps are present.  Makes – 1 1/3 cups.

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com