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Basil Pesto

There really isn't much to making pesto and it can be made in a variety of ways using basil, parsley, or other green herbs. The ingredients don't need to be exact, in fact, tasting as you go and adjusting according to your personal preferences is the best option.

4 cups basil leaves washed, with minimal stems
olive oil, start with 1/4 cup
garlic, 3 or 4 cloves (to start) crushed or chopped
1/4 cup pine nuts (optional)
1/4 cup Parmesan cheese, grated (optional)
salt, to taste

Basil pesto cubes on a platter.
Platter: http://www.willisingleton.com/
Put the washed basil, garlic and salt into a food processor fitted with the blade (you can also use a blender or a mortar and pestle). Close the lid, turn the food processor on and add the oil in a slow stream through the chute. Process, stopping to scrape down the sides periodically, until the basil is chopped according to your preference, generally until it is quite smooth. Taste and make adjustments according to your personal preference.

To use immediately: Add the pine nuts and the Parmesan cheese if you choose.

To freeze: Spoon the pesto into ice cube trays, seal in plastic wrap, and freeze for 24 hours. The pesto can remain in the trays or removed and stored in glass jars or plastic wrap in the freezer.

Frozen pesto cubes can be added to stews, pasta sauce, egg dishes, etc. They're a great way to enjoy the taste of basil all year long.

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  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact