• 2 cups basil leaves—about 2 bunches
  • 6-8 garlic cloves
  • 8 tablespoons pine nuts
  • 1½ teaspoon salt
  • 14 tablespoons fresh parmesan cheese
  • 14 tablespoons olive oil
  • juice of one lemon
  • ground pepper


  1. Wash basil leaves and then dry them.
  2. Place basil leaves, garlic cloves, pine nuts, salt, and parmesan cheese in blender or food processor.  Pulse blender several times until ingredients are chopped.
  3. Add lemon juice and pulse again.
  4. Gradually add olive oil while pulsing.

Produces 1 pint of pesto

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