Fresh Basil Pesto
Easy pesto using fresh basil and toasted nuts, perfect for pasta or a sandwich spread.
Special Equipment
- Food processor
Ingredients
- 2 cups packed fresh basil leaves (about 4 oz)
- ⅓ cup TOASTED nuts (pine nuts, hazelnuts, almonds, etc.)
- 1 large garlic clove peeled and chopped (medium chunks, don't worry about getting it tiny)
- ½ cup avocado oil or olive oil
- ⅓ cup grated Parmesan or similar cheese plus extra for garnish
- Salt to taste (a couple of pinches is about right)
- 1 lb pasta, COOKED (for serving, optional, if you aren't doing sandwiches)
Instructions
- Wash the basil leaves very well. Remove any big stems.
- Put basil, nuts, and garlic in food processor.
- Turn on the food processor and with it running, add half the oil in a slow steady stream.
- Turn off the processor and push down the edges with a rubber spatula.
- Turn the processor back on, and slowly stream in the rest of the oil. Process until the mixture is finely chopped and well blended.
- Transfer the sauce to a bowl and gently stir in the Parmesan. Add salt to taste.
Notes
Freezes very well, with or without Parmesan.
Basil stems are great in the freezer stock bag or can be composted.
Basil stems are great in the freezer stock bag or can be composted.
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