SOUTH BURLINGTON, Vt. -
Chef Mark Molinaro from the New Engand Culinary Institute joins us to make a homemade pesto.
Pesto
1 large bunch of basil, leaves only, washed and dried
1 medium cloves of garlic
¼ cup of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
1 tblsp fresh lemon juice.
In mortar and pestle, work garlic, pine nuts and cheese.
Once smooth paste is formed, turn it out on a cutting board and use sharp knife or mezza luna to chop basil leaves into paste for 7-10 minutes. Then add olive oil and lemon juice.
Serve immediately or freeze.
