Fresh Basil Pesto Use our fresh basil to create this classic!
Maecenas tristique orci ac sem. Duis ultricihre tra magnauae ab illo inventoau

2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan–Reggiano or Romano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts or walnuts
3 medium-sized garlic cloves, minced
Salt and freshly ground pepper to taste

Combine the basil with the pine nuts, pulse a few times in a food processor.

(If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor bowl with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup
Serve with pasta, or over baked potatoes,
or spread over toasted baguette slices.

Lisa Hart
True Vine Farm