Fresh Basil Pesto

Make a large batch of this pesto and freeze in ice cube trays for future use!

Ingredients

  • 2 cups fresh basi leaves, packed
  • ½ cup freshly grated parmesan-reggiano or romano cheese
  • ½ cup Calivirgin Bountiful Basil Olive Oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • Sea salt and freshly ground pepper to taste

Preparation

  1. Add basil, pine nuts and garlic to food processor and pulse a few times.
  2. Slowly add Calivirgin Bountiful Basil Olive Oil in a constant stream while the food processor is on.
  3. Add the grated cheese, pinch of salt and pepper and scrape down the sides with a rubber spatula before pulsing a few more times.
  4. Serve over pasta, caprese salad, toasted baguette slices, baked potato, white fish, scrambled eggs, etc.
  5. Freeze any excess pesto in ice cube trays for future use.
  • Additions: Swap the pine nuts for walnuts to add a nuttier flavor.