Pesto Genovese



Yummy in my tummy! Makes about 1 cup.

  • 2 cups basil, with stems removed
  • 2 garlic cloves
  • 1 tsp. sea salt
  • 1/2 cups olive oil (the good stuff)
  • 2 tbsp. pine nuts (or almonds, walnuts, use what you have)
  • 1/2 cup parmesan, grated


  1. Use food processor.
  2. Add garlic to processor and pulse.
  3. Add basil and pulse.
  4. While processor is pulsing, slowly add olive oil and remaining ingredients until it reaches your desired texture.
  5. If you aren’t using the pesto immediately, top with a tbsp. of olive oil and store in air tight container.

*Serve with pasta of your choice, use as a dip for chunks of warm french bread, or as a sandwich or panini topper.

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