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Basil Pesto


2 cups packed fresh basil leaves, washed and dried

2-4 cloves of garlic, peeled

1/2 tsp. sea salt

1/4 cup pine nuts

1/4 cup good quality grated Parmesan cheese

1/4 - 1/2 cup extra virgin olive oil



Place basil leaves in food processor.  Pulse until well-chopped.  Add garlic, salt, pine nuts and cheese, and blend well.  With motor running, add olive oil slowly to form a thick paste.  Pesto will keep several days, well sealed in the frig; or it may be frozen.  Freeze in ice cube trays and then defrost each block as needed.