Basil Pesto
Recipe type: Sauces
  • 1 cup basil leaves
  • 1 cloves garlic
  • ¼ cup pinenuts
  • 2 tbsp parmesan, grated
  • ½ cup olive oil
  • salt and pepper
  1. Roast the pinenuts in a preheated moderate oven until aromatic and toasted.
  2. Crush the garlic to a paste and process with the basil and pinenuts.
  3. Variations
  4. Replace basil and pinenuts with coriander and cashew nuts and omit parmesan for an asian style pesto.
  5. Use walnuts instead of pinenuts.
  6. Pesto is great in mashed potato, spread over pork chops, use in a pasta sauce.
  7. For Pasta Sauce:
  8. For pasta, toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes or broccoli .
  9. Basil pesto keeps for weeks in the refrigerator and freezes. A thin layer of spray oil over the top will keep it from 1 cup basil leaves
  10. cloves garlic
  11. /4 cup pinenuts
  12. tbsp parmesan, grated
  13. ½ cup olive oil
  14. salt and pepper
  15. discoloring. To freeze put in an ice cube tray, freeze then pop into a zip lock bag
Recipe by Harvest Hub at