- 4 C basil
- 3 cloves, garlic minced
- 1/2 C walnuts
- 1 C parmesan cheese, grated
- 1 C olive oil
- salt and pepper to taste
1. Place 3 cups basil, 1/4 c walnuts, 1/2 c Parmesan, 2 cloves of garlic, salt & pepper in a food processor or blender and pulse. Once pulsed, drizzle in 3/4 c olive oil.2. Add in the remaining ingredients except the oil, pulse and drizzle in the remainder oil. 3. Store the pesto in an airtight jar and store in the fridge for up to 3 weeks.4. To freeze, portion out in freezer safe containers or freezer bags. Another great way to freeze portions is to place in ice cube trays, let the pesto freeze and then pop the pesto out and store in a container or freezer bag in the freezer and take out what you need!5. Enjoy! Notes
If you have a nut allergy, sunflower seeds or pumpkin seeds work great as well!