SHARE THIS RECIPE WITH YOUR FAMILY AND PATIENTS
By Linda Heming on Aug 10, 2013 in Recipes
2 + cups basil leaves (packed well)
1/2 + cup olive oil
1/2 cup lightly toasted pine (pinon) nuts
1-2 cloves garlic (or 1 large)
1/2 + cup reggiano-parmesan cheese
1/2 tsp sea salt
generous amount of fresh ground pepper
Throw everything into a large food processor or blender and puree until blended. I like it a tiny bit chunky for added texture. If the mixture is too dry, add more olive oil. Some people don’t add the cheese to the mixture if they’re freezing the pesto, but I do and haven’t noticed much loss of flavor, if any. I pack the mixture into a small ziplock (quart) and label and freeze. It can keep at least 6 mos or longer…
If you don’t have pine nuts, you can use walnuts or pecans. Sun-dried tomatoes are also good added to the mixture.
