Fresh Basil Pesto

What an absolutely amazing staple to any kitchen! I had numerous requests over several groups to post my fresh Basil Pesto. It’s so easy and lasts in the fridge for 3 weeks and the freezer for 6 months. I put it on so many things and it makes a great dip for veggies. I used it to make my Ricotta & Pumpkin Stuffed Shells with Pesto Alfredo Sauce! So good and so simple!

Fresh Basil Pesto

• 3 C Fresh Basil; packed
• 5 Garlic Cloves
• 2/3 C Olive Oil
• 1 C Fresh Parmesan
• 1 Tbsp Salt
• 1/3 C Pine Nuts; toasted

1. Combine garlic, pine nuts, salt, Parmesan and basil in food processor and pulse. Slowly pour in olive oil until it forms a paste.
2. Scoop into mason jar and store in fridge for up to a month and a half.
3. Use in pasta dishes, Caprese Salad, on pizzas, salmon, chicken or as a dip for veggies!

Looking for a side dish? Try one of these!

Pesto Pulled Pork Garlic Bread
Tomato Pesto Soup
Smoked Pesto Salmon

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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