Homemade Basil Pesto

I had a ton of basil leftover in my window box and this is how I used it.  You can even freeze whatever you don’t use and it stays good for six months in the freezer.  Here is my recipe:
Basil Pesto
4 large cloves of garlic
1 T pine nuts
1/4 c extra virgin olive oil
1/4 c parmesan cheese or asiago grated
I gathered about five bunches of basil and plucked all of the leaves off

Use your food processor/ blender and make sure your garlic is completely chopped.  Add Pine nuts and cheese and process until you get everything finely processed.  Add basil leaves and olive oil and blend all together.  This may be where you have to add a bit more oil or water, little bits at a time in order to get the correct consistency.  Toss with some hot whole wheat pasta.  Eat alone or add chopped tomatoes and/or mozzarella cheese.

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About Beth

I'm a woman striving to follow Jesus. I live in Louisville, KY with my handsome Michael and I am very thankful for the life that I have.
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2 Responses to Homemade Basil Pesto

  1. Laura says:

    The pictures are great! :) And the Pesto dish looks delicious-I’ll have to try it…

  2. Pingback: Meal Plan | TuBu

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