Basil Pesto

Yield 1 1/2 cups Pesto

A double of this recipe fits in our 9 cup food processor, so by all means scale up if you have the capacity! You will never be sad in January to have a little extra stacked away ;)

5 cup Basil leaves

3/4 cup Olive Oil

3 large clove garlic (or substitute green garlic or garlic scapes)

1/2 teaspoon coarse sea salt

Juice of 2 lemons

1/2 cup Almonds, sunflower seeds or any nut combination, toasted and cooled

1/2 cup grated Parmesan or other hard cheese

  1. In a food processor, add the nuts and grind, add the garlic and pulse a few more times.

  2. Add the oil, salt and lemon juice and pulse to combine.

  3. Wash and dry the basil leaves just before adding. Add leaves to the nut mixture and pulse to combine (may need to add in batches to get it all into the bowl). Scrape as needed and pulse until finely and evenly ground.

  4. Place in a glass container, and place plastic wrap directly on the surface of the pesto before placing the lid on the container to keep the top from browning. To save for longer, put in multiple small jars and freeze to use all year long!

  5. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to 2 days.

Alison Bjerke-Harvey