Basil Pesto

Basil Pesto
The classic! So easy, yet elegant. Be sure to make extra whenever you whip up a batch . Pesto can be used in a variety of ways; for example, put a dab in minestrone soup, use as a filling for tortelloni or mix into your favorite potato or pasta salad.

2 cups loosely packed fresh basil, rinsed thoroughly and spun dry
2 tablespoons toasted pinenuts
2 tablespoons freshly grated parmesan
2 - 3 garlic cloves
1/2 teaspoon sea salt
1/4 cup plus 1 tablespoon extra virgin olive oil
Fresh cracked pepper to taste


Put the the basil, pine nuts, Parmesan, garlic, and salt into a food processor and pulse until all ingredients are well-incorporated, but still a bit chunky. With the motor is still running, drizzle the olive oil slowly in.

Season to taste with pepper.


Toss with hot pasta, garnish soups, add to spreads or use in any of your favorite preparations.


Variations:  Substitute other fresh herbs for the basil, such as parsley, cilantro or arugula, for a different take on the classic pesto.  You can also substitute walnuts, pecans or hazelnuts for the pine nuts.  

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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