Everlasting Gardener

Joanie Lapic Herb Specialist

Basil Pesto
Pesto Sauce

4 c. loosely packed fresh Basil leaves and flowers, washed and drained
½ to 1 c. fresh Parsley leaves
1 to 2 large Garlic cloves fresh ground pepper to taste
½ to 2/3 c. olive oil
½ c. nuts (garbanzo beans, almonds, chestnuts, walnuts, pecans or pine nuts)
8 oz. Feta OR 1 c. fresh grated Parmesan or Romano cheese
¼ to ½ tsp. Sea salt, or to taste
Combine all ingredients in a food processor or blender, adding enough olive oil to make a smooth (but thick) paste.
Scrape down sides of food processor once.
Taste, then add salt to taste, if necessary.

Back