Basil Pesto, adapted from “The Enchanted Broccoli Forest”

The ratios of ingredients for pesto are not set in stone. You can add a little more or less of the herbs, olive oil, seasonings, etc.

  • 3 c. basil leaves (you can use small stems along with leaves)
  • 3 cloves garlic
  • 1/3 c. pine nuts, walnuts, almonds, or sunflower seeds
  • 1/3 c. olive oil
  • 1/3 c. grated parmesan cheese (you can omit the cheese if you cannot have dairy)
  • Salt and pepper to taste

Blend all ingredients in a food processor. To store pesto for the winter, freeze in ice cube trays, pop the frozen cubes into a labeled and dated Ziploc bag, and use throughout the year. One cube is about one serving. Pesto is wonderful with pasta, rice, cous cous, quinoa and on sandwiches and pizza.

Storage tip: Difficult to store well, Basil does not like to be cold or wet. The best method is an airtight container left out on a cool counter loosely packed with a small damp piece of paper inside.


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