Basil Pesto

Here is the Pesto recipe I mentioned in the previous Beet Gnocchi post…


3 cups fresh basil leaves, packed
1/2 cup Parmesan-Reggiano
1/2 – 3/4 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, crushed
Salt, to taste


Simply add all the ingredients to a food processor and blend together. Enjoy!!

Note: This makes a fairly large portion, but thankfully pesto freezes very well. You can freeze it in the wells of an ice cube tray. And when the pesto-cubes are frozen, pop them out and store them in a freezer safe bag or container until you are ready to use them.

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Main Dishes, Recipes, Side dishes, Uncategorized and tagged , , , . Bookmark the permalink.

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