Go Back
Print
Basil Pesto

Using tons of basil of any variety and parsley, this is easy to whip together in a food processor. Freeze small portions in baggies or small plastic containers to pull out later. Store remainder in the refrigerator with a slick of olive oil on top. Pull out of the refrigerator a half hour before use.

Ingredients
  • 1/2 C Toasted Pine Nuts or Walnuts Pine nuts are expensive, so I substitute walnuts
  • 2 T Lemon Juice
  • 1 clove Garlic chopped into large chunks
  • 1/4 t Sea Salt
  • 1/4 t Black Pepper
  • 2 C Basil Leaves Washed, dried, and removed from the woody stem
  • 1 C Parsley Washed, dried, and removed from the woody stem
  • 1/4 to 1/2 C Olive Oil Add more for a thinner consistency
  • 1/4 C Parmesan Cheese Freshly grated
Instructions

  1. Combine nuts, lemon juice, garlic, pepper, salt, parsley, and, basil leaves in food processor and pulse until well chopped

  2. With the food processor running, drizzle olive oil and pulse until you get the right consistency.

  3. Stir in the parmesan cheese.