Basil Pesto

You’ll Need

  • 3 cups basil leaves
  • 1 clove garlic
  • 1-2 tsp kosher salt
  • 1½ cups olive oil
  • ¾ cup walnuts, pumpkin seeds or sunflower seeds
  • ½ cup grated Parmesan cheese

Prep and Cook

  • Combine the basil, garlic, salt, olive oil, nuts/seeds and cheese in the bowl of a food processor and pulse until completely pureed.
  • Portion pesto into muffin tins or ice cubes trays and freeze. Store in zip-top bags in the freezer for up to 6 months.


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