Fresh Basil Pesto

  • 2 cups basil leaves, packed
  • 1 tsp minced garlic
  • 1/4 to 1/3 cup grated Parmesan cheese
  • 1/3 to 1/2 cup toasted walnuts
  • 1/2 cup olive oil
  • salt & pepper to taste

In a food processor, pulse basil and garlic.  Add walnuts and cheese.  Blend until well-combined.  Then, with the food processor on, drizzle in olive oil until the pesto becomes a thick sauce (amount varies depending on consistency desired).

To store: pack in small container.  Drizzle top with olive oil and store in air-tight container for up to a week in the refrigerator.

Note — I use a combination of four basil plants from my garden: sweet basil, lemon basil, thai basil, and purple ruffles basil.  The lemon basil on its own makes a very flavorful pesto as well.


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