Basil Pesto


  • 3 C chopped basil
  • 1/4 C dried pine nuts
  • 1/4 C grated Parmesan
  • 1/4 tsp garlic
  • 1/4 tsp salt
  • 1/4 C extra virgin olive oil


  1. Toast pine nuts for a couple of minutes to enhance flavor.
  2. Combine basil, pine nuts, Parmesan, garlic and salt in food processor. Pulse until finely chopped.
  3. Add oil in a slow and steady stream with machine running. Process until fairly smooth, but not pureed.
  4. Serve immediately or refrigerate in air tight container for up to 3 days or freeze for up to 1 month.