Classic Basil Pesto

4 cloves garlic
2 Tbsp pine nuts, toasted
2 cup fresh basil, packed
3 Tbsp extra virgin olive oil
2 Tbsp Parmesan cheese, freshly grated

Put everything into the food processor, pulse to combine, then whiz away to make a paste.

Adapted from: Diana Shaw's Essential Vegetarian

What to do with pesto:
Combine with a bit of the pasta cooking water, toss it with hot angel hair pasta, and top with grilled shrimp
Serve it with grilled chicken
It’s great with roasted vegetables like eggplant, peppers and zucchini
Use on homemade pizza instead of tomato sauce
Spread on thick slices of toasted Italian bread
Spoon a dollop into a bowl of minestrone soup
Freeze in small batches to pull out as needed
Put in jars, tie the lids with ribbons and give to your neighbors
Eat it with a spoon!


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