My boyfriend's aunt has slowly perfected her pesto recipe. This version is richer from the butter, and spicier from the lemon and parsley than her previous ones.
Ingredients:
3 cups packed basil
2 large garlic cloves
1/2 cup pine nuts
3/4 cup packed fresh parsley
3/4 cup fresh parmesan
1/2 cup olive oil
1/4 cup melted butter
salt to taste
1 Tbsp lemon juice
Divide the ingredients into 2 to 4 batches, depending on the size of your food processor. Grind the ingredients in a food processor in the following order: nuts, oil when the nuts start to glom together, garlic, liquids, herbs, salt. Blend until the pesto is a thick, slightly chunky paste. To store, put a spoonful into each depression in an ice cube tray and freeze. Take 1 or 2 cubes out and microwave them for 1-2 minutes when you want pesto on your pasta.