2 cups basil leaves
4 cloves garlic
lemon zest (1 in)
1 tsp Peppercorns
1 tsp Course Sea Salt
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
1/3 cup pine nuts (can sub chopped walnuts)
olive oil
Toss first 5 ingredients together blender,
Pulse until well chopped
Add just little olive oil to get it moving.
Line a cookie sheet with foil
Spread pesto on foil and freeze.
Once frozen cut up and put in plastic baggies, back to the freezer.
When your ready to use, let pesto thaw.
Blend cheese and nuts in blender
Add oil, blend
Hand mix in pesto.
Great on veggies, eggs or pasta.