Name: Basil Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups of fresh basil leaves, packed in the cup (not loose); 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1/3 cup pine nuts (or chopped walnuts); 3 garlic cloves, peeled and minced; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground pepper

Basil Pesto

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Basil Pesto is so easy to make, can be frozen for later use, and allows you to make good use of a bountiful basil crop.

Author: Norann Oleson
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 6
Category: Sides & Sauces

Ingredients

Scale

2 cups of fresh basil leaves, packed in the cup (not loose)
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or chopped walnuts)
3 garlic cloves, peeled and minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

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Instructions

Place basil leaves and nuts into the bowl of a food processor and pulse five to six times.
Add the garlic and cheese to the bowl and pulse 3-4 times; use a rubber spatula to scrape the sides back into the bowl.
While the food processor is running, slowly add the olive oil in a steady stream, allowing it to emulsify and not separate. Pause, as needed, to scrape the sides of the food-processor’s bowl—to get ingredients back together.
Stir in salt and pepper; add more to taste.

Notes

Pesto can be used for all sorts of things—on pasta, mixed with vegetables, as a spread on crackers or bread, or even in a sandwich—or how about this, try drizzling pesto over your breakfast eggs.

Find it online: https://foodgardening.mequoda.com/recipe/basil-pesto/