Monday, July 16, 2012


This recipe is easy, fast, and can be used for just about anything.  Pesto can 
be put on pasta, used instead of a pizza sauce, spread on your morning toast, used as a sandwich spread, or inside a salad dressing.  It was always a staple in my house in the summer time when the fresh local basil would be in season.  I adore how adaptable it is, and if you're looking to save a few dollars you can substitute in a cup of cilantro or parsley in place of basil. 

2 cups basil leaves, removed the stems, wash well, and dry
3/4 cup olive oil
1/4 cup Parmesan cheese, grated
1/3 cup walnuts (you can substitute in almonds or pine nuts)
3 garlic cloves, roughly chopped

1. Put basil, Parmesan cheese, walnuts, and garlic in a food processor or blender.  Blend for 2 minutes. 

2. Begin streaming in the olive oil while the mixture is still blending, until all of the olive oil is incorporated.  

3. Blend until the mixture is smooth, and all ingredients are well blended. 

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