Lesley grows tons of basil in the summer and makes jars and jars of pesto every fall from the basil in her summer garden. Her family cannot get enough of it! This recipe is our favorite and you will never want to buy store bought pesto again! This recipe freezes well for up to 6 months.
Course Dips and Sauces
Cuisine American, Italian
Prep Time 15minutes
Total Time 15minutes
2cupsfresh basil leaves
1cupextra virgin olive oil
Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender or food processor until smooth. Use immediately or refrigerate until ready to use.
Chef's Note: Use another nut such as almonds in place of the pine nuts for a different spin on this easy pesto recipe.