Chef’s Note: Do not add everything all at once as the flavor of fresh ingredients increase and decrease in potency throughout the year, depending on the season. Instead, always add the ingredients gradually and taste after each addition, checking for flavor. This is most important when using garlic and lemon. This recipe can be thinned out with more olive oil if necessary.
Ingredients
1 pound basil, destemmed
4 ounces grated Parmesan
2 whole cloves garlic
4 ounces shaved Parmigiano Reggiano (after you shave it, hand crush it)
4 ounces pine nuts
18 ounces extra-virgin olive oil
2-4 ounces agave nectar syrup (depending on how sweet you like it)
Salt and pepper
Juice of 1 lemon
Instructions
Blend basil with pine nuts, garlic and grated Parmesan in a blender.
Next, gradually add in the agave syrup and olive oil as you go. Then add lemon juice, salt and pepper (to taste).
Fold in the shaved, hand-crushed Parmigiano Reggiano and then place your pesto into a squirt bottle.
Recipe by Pizza Today at https://pizzatoday.com/recipes/sauces/trending-recipe-agave-basil-pesto