This is our go to pesto recipe.
Prep Time: 30 mins
Cook Time: 3 mins
Servings: 6-8
Ingredients
- 1 Cup basil leaves packed*
- 4 Cloves of garlic
- 1/2 Cup toasted walnuts
- 1/3 Cup extra-virgin olive oil
- 2 oz grated Parmesan Cheese**
- 1/4 Tsp of salt
Instructions
- Combine all ingredients in a food processor
- Process until nearly smooth. Additional oil can be slowly added to thin if needed for desired consistency.
- Transfer to a storage container and cover.
- Refrigerate for up to 3 days.
Farm Notes & Variations
This can be placed into small containers and frozen. I recommend using portion sized containers. Can also be placed in an ice cube tray and frozen.
Notes:
* For freshly picked basil pack the leaves. If the basil has begun to wilt less packing is needed.
** 2 oz of grated Parmesan cheese is approximately 1 cup.
Adapted from: [Original Source Name / Link]
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