- 4 bunches of basil, leaves picked
- 1/2 cup almonds or pine nuts
- 2 cups parmesan cheese
- Juice of one lemon
- 3 Tbsp vegetable oil
- 1/2 cup olive oil
- Kosher salt and fresh cracked black pepper
In a food processor or industrial blender combine all the ingredients except the olive oil. Blend thoroughly until very smooth. If the pesto is very loose add more basil, it should be a little thicker than spaghetti sauce. Add the olive oil and blend just one second more. Add salt and pepper to taste. Serve with pasta (warm or cold), with chicken, fish or grilled vegetables!