This week, Robin Selden of Marcia Selden Catering shows Tina Redwine how to make some delicious summer-time favorites. 

· 3 cups packed fresh basil leaves

· 3 cloves garlic. chopped

· 1/3 cup slivered almonds

· 1/3 cup freshly grated Parmesan cheese

· 2/3 cup extra virgin olive oil

· 2T Fresh Lemon Juice

· 1 T Lemon Zest

· Salt and pepper, to taste

1. Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.

2. Add the olive oil and Lemon Juice until pesto reaches desired consistency. Season with salt and pepper, to taste, add Lemon Zest and stir till incorporated.

3. Store in an air-tight container and refrigerate for up to one week or freeze

 

Robin Selden
info@marciaselden.com
P: 203-353-8000
F: 203-356-1400
65 Research Drive,
Stamford, CT 06906