Basil Pesto

Name: Basil Pesto
Prep time: 5 min
Ingredients: 1 cup basil (loosely packed, stems removed); 3 tablespoons pine nuts; ¼ cup parmesan cheese (grated); 1 clove garlic; 1 tablespoon olive oil

This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.

Basil Pesto

Course: Salad

Prep Time: 5 minutes

Ingredients

1 cup basil loosely packed, stems removed
3 tablespoons pine nuts
¼ cup parmesan cheese grated
1 clove garlic
1 tablespoon olive oil

Instructions

Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to caprese salad, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).

Recipe Notes

We recommend organic ingredients when feasible.

5 Comments

kristina

June 9, 2015 at 4:54 pm

Does pesto freeze well? Thx.

Reply
- Amy Taylor (comment moderator)
  
  June 11, 2015 at 12:46 pm
  
  Hi. I freeze pesto often during the summer. The texture may change a little but it works well.
  
  Reply
Felishia Hoffecker

July 5, 2015 at 5:24 pm

What could you substitute in place of the pine nuts?

Reply
- Amy Taylor (comment moderator)
  
  July 7, 2015 at 12:54 pm
  
  Walnuts work well.
  
  Reply
Carolyn

August 1, 2015 at 10:12 am

Hello, Just a note for those of you who can’t eat dairy. Instead of parmesan cheese use nutritional yeast. :-)

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Basil Pesto