Instructions: Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or food

processor. Turn the machine on and drizzle in the lemon juice. Continue to puree
until a smooth paste is formed.

Rosies Notes and Nutrition:
I make pesto in volume during the summer, when fresh basil is bountiful, and freeze it in 1/4 cup quantities for use year-round. You need only just enough
pesto to coat the pasta lightly, as a little of this intensely flavorful mixture
goes a long way.

The amount of garlic you use is a matter of personal taste. Also, some garlic is
more pungent. So start perhaps with 2 medium cloves, then taste, and add more if,
as I do, you like a strong, garlicky flavor.

Makes 3/4 cup pesto.

Mary Flesch adds: All I had
on hand was bottled lemon juice and it was WAY to lemony, to the point of bitterness. This year I will try halving the lemon juice and only use FRESH lemon juice.

Fat per 1/2 tablespoon=1.1 grams

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