¾ cup extra virgin olive oil
1 garlic clove
1 tablespoon pine nuts or walnut pieces
¼ teaspoon salt
1/3 cup freshly grated parmesan
4 cups fresh basil leaves

Place all ingredients except basil leaves into blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth. Makes about 1 cup

Fields of Greens and Herbal Pantry

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