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Fresh Basil Pesto

Julie Michener
Perfect on pasta, focaccia, pizza, veggies and more!
Print Recipe
Prep Time 15 minutes

Ingredients
  

  • 6 cups basil leaves packed
  • 1 1/2 cups shredded Parmesan or Pecorino Romano cheese
  • 1 1/2 cups walnuts, pine nuts or almonds
  • 1/2 tsp sea salt
  • 3/4 cup extra virgin olive oil

Instructions
 

  • Place first four ingredients in a food processor with a bottom blade. Be sure the leaves are on the bottom.
  • Turn on food processor and slowly drizzle in olive oil while blade is turning. Process until all the oil is in and the ingredients are ground smooth and creamy.
  • Serve immediately on hot or cold pasta, sourdough bread, pizza, focaccia bread or steamed vegetables.
  • Or place in quart size freezer zipper bag and freeze for use later.
  • Store in airtight container in fridge for up to one week, or up to one year in the freezer.
Keyword appetizer, basil, basil pesto, chicken, focaccia, italian, pasta, pesto