Basil Pesto

Ingredients

  • 6 ounces basil leaves
  • 5 ounces raw milk Parmigiano-Reggiano cheese
  • 1 cup extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 1 garlic clove
  • 1/4 teaspoon salt + more for preferred taste
  • good pinch freshly ground pepper
  • 1/8 teaspoon vitamin C powder

  1. Rinse and thoroughly dry basil leaves. Place in Vitamix.
  2. Add olive oil.
  3. Blend well. You may need to use the tamper.
  4. Cut up the cheese into smaller pieces, then add to the Vitamix.
  5. Blend well.
  6. Add the rest of the ingredients, one at a time, tasting the pesto as you add each ingredient. Add extra garlic, salt, or pepper to taste.
  7. Serve on pasta or zoodles. Best when consumed immediately. Can be stored up to 3 days.

https://www.archerfriendly.com/2016/09/summer-harvest-basil-pesto