Basil Pesto

So versatile and customizable and Oh so good. Top pasta, pizza, toast or a good steak. Make with basil or sun-dried tomatoes. Use walnuts, almonds or pine nuts. No matter the ingredients that you choose, this tasty treat is simple to make, easy to add to many meals and freezable for future meals during the long winter months.

Basil Pesto 
Ingredients:

  • 2 Cups Fresh Basil

  • 1 Cup Fresh Italian Parsley

  • 2 Cups Packed Fresh Basil Leaves

  • 2 Cloves Garlic

  • 1/4 Cup Walnuts (Or Almonds, or Pine Nuts)

  • 2/3 Cup Extra-Virgin Olive Oil, Divided

  • Kosher Salt & Freshly Ground Black Pepper, To Taste

  • 1/2 Cup Freshly Grated Parmesan Cheese (Or Parmesan REggiano or Pecorino Cheese)

Instructions:

  • Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw, stir in cheese and enjoy!!