Basil Pesto
Serves: 6 | Prep time: 10 minutes
Ingredients:
- 50g fresh basil
- 5g fresh parsley, spinach, kale or Swiss chard
- 25g walnuts or cashews, toasted
- 4 large cloves garlic, toasted
- 320g Parmesan cheese, grated
- 8 Tbsp. extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Place all ingredients except cheese in a food processor, and process until smooth.
- Transfer mixture to a small bowl and stir in cheese.
- If you're not using the pesto right away, cover with a teaspoon of olive oil, place a layer of plastic wrap over the top, and refrigerate for up to 3 days. Alternatively, freeze the pesto in small jars to use throughout the year.
Recipe Credit: Nancy Kroupa