Pesto Perfect


Our garden is starting to produce some amazing basil so pesto is the order of the day. We have combined Thai, Globe, Lemon and traditional Italian basil in this recipe but feel free to use any basil available to you. Pictured is our pesto tossed in gluten-free quinoa/corn pasta with some shredded Parmesan on top. It was super scrumptious!

PRINT Pesto Perfect Recipe from MS Word

Pesto Perfect

Yield 4-6 servings

3 cups chopped fresh basil
1 cup of extra virgin olive oil
2/3 cup pine nuts
2/3 cup parmesan cheese
2 cloves of garlic
1 teaspoon sea salt

Place all the above ingredients in a food processor, or blender and puree at a high setting. Cover any leftover pesto and refrigerate.

© 2011 Val Bradley
http://www.boomercuisine.com

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7 thoughts on “Pesto Perfect

  1. Lovely. I’m really jonesing for some pesto!

    I’ve seen some people “cover” their fridge’d pesto with a layer of oil. They pour it off when they use it. Is this helpful? Useful? Necessary?

  2. It is very delicate after you crush the leaves and will oxidize quickly, so yes a layer of olive oil will help to keep it that vibrant green but at our house it is eaten long before oxidation sets in. It’s just THAT YUM!

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