Pesto
Ingredients
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¾ cup pine nuts
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2 cups basil leaves
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½ cup grated Parmesan
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1 garlic clove
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¾ cup extra-virgin olive oil
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2 tablespoons lemon juice
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1 teaspoon salt
Tools
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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food processor
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citrus juicer
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June Oven
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Preferences
Place the pine nuts on the June Pan
Put the pine nuts on the June Pan in a single layer.
June Pan
¾ cup pine nuts
Roast the pine nuts
Transfer the June Pan to the middle shelf of the June Oven. Bake the pine nuts 6-7 minutes, until they are golden brown. June will notify you when they are ready. Remove the roasted pine nuts from the June Oven and immediately transfer them to a bowl to cool completely.
June Oven
Start the pesto
Place the basil and cooled pine nuts in the food processor.
2 cups basil leaves
food processor
roasted, cooled pine nuts
Add the Parmesan, garlic and olive oil
Add the Parmesan, garlic and olive oil.
½ cup grated Parmesan
1 garlic clove
¾ cup extra-virgin olive oil
liquid measuring cup
Add the remaining ingredients
Add the lemon juice and salt.
2 tablespoons lemon juice
1 teaspoon salt
measuring spoons
citrus juicer
Blend the pesto
Blend the pesto into a smooth paste, scraping down the sides of the food processor if necessary.
spatula
Refrigerate or serve the pesto
Serve immediately, or transfer to an airtight container and add olive oil to cover the surface before sealing the container and refrigerating or freezing.
¾ cup extra-virgin olive oil
pesto
