Pesto

This is a robust, garlicky, salty pesto that is wonderful and memorable. Like many of the recipes from this book, it has become a staple in my kitchen, I have probably made it more than 25 times.

I have fine-tuned it to my tastes, pulling back on the raw garlic and adding a very small squirt of lemon juice to help preserve a fresh green color. Walnuts also work well with this recipe if pine nuts are not available. I freeze it in ice cube trays and then transfer the cubes to a ziploc. Great on pizza and potato gnocchi as well as on pasta.