This easy to make pesto will have your taste buds yearning for more!!

 Ingredients:

2  garlic cloves

Lemon juice

2 teaspoons toasted pine nuts

1/4 teaspoon red chili flakes

1 tablespoon grated Parmigiano-Reggiano

2 1/2 tablespoons extra-virgin olive oil

2 cups  basil leaves

 

 With a food processor, grind together garlic,  pine nuts, chili flakes, Parmigiano, and olive oil. Slowly add the basil leaves, two at a time, until a coarse paste is formed.

Taste your mixture and add more ingredients as desired to get to a taste you prefer. Make sure you record your adjustments for next time. Using the olive oil cut your pesto down to the desired thickness.

You may refrigerate the pesto in a covered plastic container for a maximum of two days. I have not tried to freeze, nor would I, fresh is best!