Basil Pesto {How to Make Beautifully Green Pesto}

Basil Pesto {How to Make Beautifully Green Pesto}

Let me just start out this post by saying, I’m annoyingly anal about some things, and some of those things are things that many people probably don’t think much about. Like color for instance. I’ve had this major obsession lately with getting accurate color for my photos. I have been editing all of the photos on my blog, since I started it, on an old HP laptop computer. Don’t ask me why I went and upgraded my camera and Photoshop only to keep editing my photos on a laptop! Bad bad idea. The reason I’m telling you this is because you may (or may not) start to notice some color change in my photos (the grayscale, contrast and saturation on my old laptop were terrible, therefor I was always overdoing it – according to the screen I have now). The way I saw things on that monitor looked accurate to me then I finally gave in and got an iphone and wow did things look different. Anyway I ended up getting an imac so at least any of you with that (or an iphone) will be seeing what I’m seeing. It drives me crazy how different monitor colors can be.

Ingredients

  • 2 cups packed basil leaves (56g or 2 oz)
  • 1/2 cup packed parsley leaves (14g or 1/2 oz)
  • 1 Tbsp slivered almonds or pine nuts
  • 1/3 cup finely grated parmesan cheese
  • 1 - 2 cloves garlic, sliced
  • 4 - 6 Tbsp extra virgin olive oil
  • 1/2 tsp lemon juice
  • salt and freshly ground black pepper, to taste
Read the whole recipe on Cooking Classy