Basil Pesto
By 
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.
