Recipe of the MonthPesto
Ingredients
2 c fresh basil leaves
2 cloves garlic
½ c grated parmesan cheese
1/3 c pine nuts (or walnuts)
½ c extra-virgin olive oil
salt and pepper to taste
Directions
Using a food processor, finely chop the basil and garlic. Add the Parmesan cheese and pine nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper. Can be refrigerated in an airtight container for up to 1 week. Can also be frozen but will darken in color.
Recipes reprinted with member’s permission from our 2019 Cookfresh Recipe Collection Brochure, available online at https://bit.ly/2R0PQB5.