Got Pesto?
Sunday, February 26, 2012 at 5:46PM
Gary Leavitt

Basil Pesto


2 cups De Luz Farms & Nursery Live Herbs™ Basil leaves
1/2 cup pecans/pine nuts/walnuts
3/4 cup freshly grated Parmesan cheese
4 garlic cloves
1 cup extra-virgin olive oil


Combine all ingredients except olive oil in food processor and process briefly. Add olive oil while pulsing to fully blend. Pesto can be spread on crackers, used on pasta and added to sauces. Pesto freezes well and can be kept refrigerated for up to one week.

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