Basil Pesto

By: Elizabeth Stratton

Ingredients

  • 2 cups washed and dried basil leaves

  • 2–3 cloves garlic

  • 1 cup olive oil

  • Pinch of cayenne pepper

  • ½ tsp salt

Directions

  1. Put half the oil and remaining ingredients in a blender and blend on low until paste consistency.

  2. With blender on low, slowly add the remaining oil.

    Notes:

  3. If using right away, add: ½ cup parmesan cheese and 1 tbsp pine nuts. It is ready to use!

  4. You can refrigerate or freeze pesto for later use.

    • If freezing, it’s often made without cheese/nuts; add them after defrosting.

  5. Another addition for pasta with pesto is ¼ to ½ cup heavy cream.