Home Made Pesto 

 

¾ cup extra virgin olive oil

½ cup walnuts, pecans or piñolis

2 large cloves garlic

2 cups fresh basil

½ teaspoon salt

1/8 teaspoon pepper

1 tablespoon fresh lemon juice, optional

½ cup Parmesan cheese, grated, optional

 

1. Put all ingredients for pesto in a blender or food processor.

2. Blend until smooth.

3. To freeze:  Place a teaspoonful or so of pesto into ice cube tray compartments. Freeze. Remove cubes into a zip lock bag or container with tight fitting lid. Stores well for 3 months.

Expandthetable Suggestions

DAIRY FREE:  Do not use Parmesan cheese.

ALLIUM FREE:  Omit garlic in pesto sauce. 

 

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