Recipe: Basil Pesto

When the basil starts to mature, it’s time to make pesto! Here’s a recipe from Kymisha, our Urban Agriculture Coordinator.

INGREDIENTS

Large bunch fresh basil leaves
1 clove garlic
3 tablespoons pine nuts
½ cup extra virgin olive oil
2 teaspoons salt
Black pepper to taste
¼ cup grated Parmigiano Reggiano 

INSTRUCTIONS

Combine the basil, garlic, and pine nuts in a food processor or the bowl of a mortar and pestle and pulse or grind until coarse. Add the olive oil and process or grind until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse or grind until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an airtight container before adding the cheese and drizzle the remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.