Pesto

Updated: Aug 7

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps-puree it up. Use on zucchini noodles, sourdough pizza, as a sandwich spread, or on your favourite pasta.


2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts)

3 garlic cloves, minced (about 3 teaspoons)

1/4 teaspoon salt, more to taste

1/8 teaspoon freshly ground black pepper, more to taste.


For vegan pesto, simply skip the cheese.

Combine the basil, garlic, cheese, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil slowly while processing until fully incorporated and smooth. Season with salt and pepper.


That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. TIP--> it’s best to cover your pesto with a thin layer of plastic wrap before sealing your container. This will keep it fresh and green!

Image by Markus Spiske
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