Basil Pesto From the Kitchen of Cookie and Kate, 2020-07-14 This goes great mixed with cheese ravioli, spread over bread, or mixed with pasta.

Prep Time:  10 minutes Cook Time:  0 minutes Categories:  Italian  Appetizer  Veggie Yields:  4

Directions

1. Toast the seeds for added flavor. In a skillet, toast the seeds over medium heat until fragrant for 3-5 minutes. Cool seeds in a bowl.
2. Combine basil, seeds, lemon juice, garlic, salt in the food processor and blend. With the machine running, slowly drizzle in the olive oil. Process until well blended, scraping down the sides as needed.
3. Add Parmesan and pulse the pesto. Can thin out the pesto with pasta water or more olive oil.
4. Leftover pesto can be stored in the fridge for up to one week, or freeze in an ice cube tray and transfer to a freezer bag.