Pesto is something everyone should know how to make, because honestly, it makes whatever you put in on DELICIOUS. During summer when basil is in season, its easy to make some and freeze it as well.
After they have toasted and are cooling, rinse the basil and then rip all the basil leaves off. Shove into food processor. Add the parmesan, pine nuts, lemon zest and juice(go easy on the juice at first, you can always add more if it needs more tang), pepper and garlic. Then turn on the processor and start drizzling in the Olive Oil. You want to make sure you are using a decent oil here since it is a main flavour in the pesto. So keep drizzling until you get a smooth consistentcy…you’ll probably have to open and scrape down the sides/taste a couple of times.
3 Cups of loosely packed Basil (about 2 bunches if store bought)
½ cup toasted pinenuts
½ clove garlic
½ cup shredded parmesan cheese
Zest of one Lemon
Juice of ½ lemon
Optional: Shredded chicken