Fresh Homemade Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Basil, leaves
  • 1 1/2 tsp Garlic
  • 1 tsp Oregano

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2/3 cup Olive oil

• Nuts & Seeds

  • 3 tbsp Pine nuts

• Dairy

  • 2/3 cup Parmesan, grated

Found on kitchenswagger.com

Ingredients

• 3 cups basil leaves
• 3 tablespoons pine nuts (or walnuts)
• 1½ teaspoon minced garlic (about 3 garlic gloves)
• 1 teaspoon oregano
• ⅔ cup grated parmesan
• ⅔ cup olive oil
• Salt and pepper to taste

Directions

• Put basil leaves into a food processor. Add pine nuts, garlic and oregano. Pulse until mixture is incorporated, about 7 3-4 seconds bursts.
• With a spatula, slide any pesto that has creeped up the food processor bowl back towards the bottom. Add parmesan and pulse again until parmesan is mixd in.
• Carefully, while food processor is on, slowly pour the olive oil into pesto mixture. With a spatula, scrape pesto mix that has gone up the sides back down again, and pulse as needed to desired consistency. Pesto should have some solids and not too soupy or fine.