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CCFB News» February 2020

Recipe of the MonthPesto

02/01/2020 @ 10:45 am



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



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

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