1 1/2 cups pine nuts, processed
1 cup extra-virgin olive oil
4 cloves garlic, peeled
Juice of 1/2 large lemon
Pinch of salt
Blend all ingredients and toss with pasta.
Pesto will last one week refrigerated in a sealed container, or frozen for six months or more. When using pesto that has been frozen, add a little more grated Parmigiano-Reggiano cheese and olive oil to intensify the flavors.
Makes 6 1/2 cups.
Recipe compliments of Debbie White and Betty Polen.