Basil Pesto

Nothing says summer like this sauce originated in Genoa, Italy.  A great use for your basil harvest, it is easily frozen.  Variations on this pesto can be made by using arugula, cilantro, walnuts or almonds.


Basil Pesto


3 cups fresh basil

5 tsp garlic, minced

1/2 cup pinenuts

1/2 cup parmesan

1/2 – 3/4 cup olive oil

¼ tsp. salt


In a food processor, puree basil, garlic, pinenuts and parmesan.  With machine running, slowly add oil.  Season to taste with salt.  Store in containers with a little oil on top to prevent oxidization.


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