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- 2 ears of corn, roasted in husk and then cut off the cob
- ½ cup freshly ground Parmesan cheese or Parmigiano Reggiano cheese
- 2 cups of fresh basil leaves
- ½ lemon, zest + juice
- ¼ cup olive oil (you may need a bit more or less, depending on consistency)
- salt and pepper to taste
- Preheat oven to 400° F.
- Roast corn in husk for 20 minutes or until kernels feel soft to touch. Let cool, shuck and cut off the cob.
- In a food processor, add corn and basil, pulse until a thick puree. Add Parmesan cheese, lemon zest, and lemon juice. Pulse again until a thicker paste is made.
- Open lid while processor is on and slowly add olive oil. Make sure you don’t add too much, you want it to be a nice, thick, rich consistency. Once incorporated, taste and salt and pepper to taste.
If you’re using this for a spread on toast or on a sandwich you may want a thicker consistency. If you’re using this for a sauce with pasta or in a salad dressing, you may want it a thinner, more liquid consistency. This is easily done by adding in more lemon juice and/or a little bit of water. Or if making it with pasta, use some of the left over cooking water from the pasta.
This pesto can be kept, sealed in a jar, for up 2 weeks.