Love making pesto when I’ve got lots of basil to cut down at the end of the season!  We still have several frozen jars of pesto to enjoy!  Feel free to scale up this recipe based on how much basil you have.

Since my daughter is allergic to pine nuts, we use walnuts in their place.

  • 2 cups packed basil
  • 2 Tbsp pine nuts or walnuts
  • 1 large clove garlic, minced
  • 1/4 tsp salt
  • 1/2 cup extra virgin olive oil

Dump all ingredients in a food processor and process.  Serve over pasta!


One thought on “Pesto

  1. Pingback: Cilantro Pesto | Plant Based for Health

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