Basil Pesto

Basil Pesto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 4 cups fresh basil tightly packed
  • 1/3 cup olive oil
  • 1/4 cup freshly grated parmesan
  • 1/4 cup walnuts
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  1. Toast the walnuts for 3-5 minutes, until just they start to blacken

  2. In a high-speed blender, layer the olive oil, garlic, walnuts, parmesan, salt, pepper and basil leaves. Blend on high just until smooth.

  3. Store in a glass jar for one week, or spoon into an ice cube tray and freeze for up to 3 months.