2 cups (packed!) fresh basil

2 large cloves of garlic

1/3 cup pine nuts

1/2 cup olive oil

1/4 to 1/2 tsp of salt

1/4 tsp pepper



  1. Blend all ingredients in a blender of food processor.  The blender will make a creamy pesto vs. a chunkier pesto in the food processor.
  2. Store in the refrigerator in an air-tight container for 3-5 days or divide pesto into ice cube trays and freeze.  Once frozen, remove pesto cubes and place in a freezer safe ziploc bag and store in the freezer for up to 3 months.