Fresh Pesto

I make this all summer long from the basil in the garden and freeze batches for use in the winter.



1 cup fresh basil leaves

1 cup fresh spinach leaves

1/2 cup olive oil

3 Tb pine nuts (I’ve heard you can substitute walnuts)

2 cloves garlic

1/2 tsp salt

4 Tb Parmesan cheese


1. Blend oil, nuts, garlic, and salt in a blender until smooth.

2. Add leaves and process until smooth.

3. Add cheese and process until smooth. Serve over cooked pasta.


One response »

  1. Pingback: Eating For Cancer Prevention (Part 1 of 5): Garlic | Sex, Soup, and 2 Fisted Eating

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s