What's Cooking: Homemade Pesto - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Homemade Pesto

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Chef Mark Molinaro from the New Engand Culinary Institute joins us to make a homemade 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.


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