Classic Basil Pesto
  • 3 cups fresh basil, packed
  • ⅓ cup + 2 TBSP extra virgin olive oil
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated parmesan, high quality
  • kosher salt and pepper, to taste
  1. Place 2 TBSP of extra virgin olive oil to the side.
  2. Add all other ingredients to the food processor or high rpm blender.
  3. Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
  4. Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.
  5. Enjoy!
Recipe by Cherished Bliss at