I love the smell of basil and lemon! Making this pesto is simply the best way to incorporate those two ingredients. A very simple and easy recipe that can be used with pasta, shrimp, tomato & mozzarella, omelets, and well anything you want. Even better is that you can keep pesto for a long time in the freezer. Yum!
I saw this recipe on the food network a long time ago when Dave Lieberman was hosting his show and from then on I kept making this recipe over and over again.

Adapted from Dave Lieberman
After making this recipe a million times I tweaked it to my preference such as not adding garlic, less extra virgin olive oil, switching nuts and the rest is all to your personal taste. The reason i switched nuts is because if you have bought pine nuts you know that it is more expensive than walnuts, almonds, etc. As for the oil, I felt that it was a bit much for me since the oil would float to the top when the pesto was resting; I know that is quite normal but that is just me, you can put more oil if you would like.
Colorful ingredients going in the blender. If you have a large food processor, I think that it would be easier to get the pesto out rather than struggle with spoon trying to scoop out every last bit.
Finished product.
Nothing like pesto pasta. yum!

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
Kosher salt
Ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
Place all ingredients in a blender and blend until pesto is thick and smooth.

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