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BASIL PESTO

Prep Time20 minutes

Equipment

  • Blender or Food Processor

Ingredients

  • 3-4 cups Basil leaves wash and air dry
  • 2 cups Extra Virgin Olive Oil
  • 1.5 cups Pecans toasted substitute walnuts, almonds, pine nuts
  • 2 cups Parmesan Cheese freshly grated
  • 1.5 tbsp chopped garlic
  • 2 tsp salt and pepper to taste

Options to add to your pesto

  • 1/2 cup spinach
  • 1/2 lemon juice
  • can substitute walnuts, pine nuts, almonds instead of pecan
  • be creative with your spices: rosemary, pinch of chipotle pepper, pinch of ground coffee, truffle oil, 4-5 mint leaves

Instructions

Let's Go

  • In your Vitamix or Food Processor, add basil leaves with 1 cup olive oil and blend for 1 minute. Add chopped pecans, parmesan cheese, garlic, salt, pepper and remaining 1 cup olive oil. Blend for 1-2 minutes until smooth. When adding the second cup of olive oil add in 1/4 cup increments to ensure you do not add too much at once.

Video

Notes

I plant about 5-6 basil plants in the summer.  When it is time to harvest the basil I make large batches of this Basil Pesto. Once you make your large batch simply pour into ice cube trays, mason jars, container of your choice.  Freeze!  Will last in your freezer for 6-8 months, although we have never let basil pesto stay in our freezer for more than 3 months since the kids are older and started loving it on their bread, sandwiches, pizza etc.