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Megan's Basil Pesto

Yield
Cups
Prep time
10 mins
Course
Side dishes
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source

Willy Street Co-op's own Megan Blodgett, WIlly West Produce Manager extraordinaire!

Description

This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.

Ingredients

1 cextra virgin olive oil
2 lemons (juice of)
3 cbasil (fresh, leaves only, lightly packed)
2 clvgarlic (large, roughly chopped)
1⁄3 cparmesan cheese (cut into 1/4" cubes)
1⁄3 cpine nuts
  salt (to taste)

Instructions

Combine all ingredients (in order) in a blender and blend until smooth.

This recipe should be made to taste. After blending, taste the pesto and adjust the ingredients as necessary.

Covered, this will keep in the refrigerator up to seven days.