Garden Basil Pesto

Pesto noodlesNothing quite says “Welcome Spring” like homemade pesto. Right from the blooming garden, freshly picked basil packs full flavor of the warmer months. Pesto can seem intimidating, but it’s just about finding the balance of ingredients and blending them all together! Adjust to your taste, and have fun with it!


  • 2 Cups Fresh Basil Leaves
  • 1/4 Cup Pine Nuts
  • 2 Garlic Cloves, peeled
  • 1/2 Cup Parmesan Cheese, grated or shredded
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt & Pepper
  • Lemon Juice

Special Equipment: Food Processor

Rinse the basil, and remove the leaves from the stems. In the bowl of the food processor, add the basil leaves, garlic, pine nuts, parmesan cheese and salt & pepper. Pulse the blender until finely chopped. With the blender running, slowly pour the olive oil through the spout on the top of the blender. Add more oil if necessary – the consistency should be thick, yet smooth. The pesto can be made a day in advance, and stored in an air-tight container in the refrigerator. Serve on pasta, zoodles, or right on fish or chicken. Drizzle with lemon juice before serving to give it an extra zip.

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