Basil Pesto

My sweet neighbor showed up on my door step with a bunch of washed basil from her garden (unbeknownst to her I have a ton growing in my own garden).  I love basil and was not put out at all.  It just determined that pesto was just the thing for dinner.  I love pesto…smear it on sandwiches, throw it on pasta, use it as a pizza sauce…I love it all!   One of the wedding gifts I was most excited for actually came from my step mother at the time.  While our relationship was strained at best, I must admit that she always gave the best gifts.  Whenever I was home from college I would always pull out their mini food processor and make pesto.  I loved that kitchen gadget and when that was the wedding gift I received from her at my wedding shower I was thrilled!  I’ve tried a bunch of pesto recipes and variations with arugula or other green things or walnuts or pecans instead of pine nuts, but this pesto recipe that I found in a Whole Foods Cookbook is by far my favorite.  You can make it and keep it refrigerated for up to 3 weeks, or you can freeze it for later.


  • 2 C fresh basil
  • 1/2 C fresh parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic
  • 1/2 C olive oil
  • 1/4 C pine nuts

Process in food processor until smooth then stir in 1/2 C grated Parmesan cheese.

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