Pesto

Preserving Herbs

Pesto can be made from a variety of herbs. Try one of your favorite herbs or a mixture. Rosemary pesto (without nuts) is wonderful added to ministrone soup!

Pesto

Pesto can be used as a spread on sandwiches, crackers, and baguettes, as a pizza sauce, served warm over your favorite pasta, or as an addition to any soup base. Sweet, Genovese, Lettuce Leaf, or Lemon Basil varieties taste best in pesto.

Featuring the following Pantry Garden Herbs:

Ocimum basilicum 'Genova'
Common Name: Basil, Genovese,

Ocimum basilicum
Common Name: Basil, Sweet (Nufar)

	2 cups fresh basil leaves
	1/2 cup Italian parsley (opt.)
	2 garlic cloves

	fresh cracked pepper and salt to taste
	1/2 cup freshly grated Parmesan cheese
	1/2 cup olive oil

optional: 1/2 cup almonds, sunflower seeds, or pine nuts.

Featured Herbs

Basil, Genovese, Basil, Sweet (Nufar)

Directions

Place the herbs, garlic, Parmesan cheese, salt and pepper into a blender. While the mixture is blending pour the olive oil through the hole in the lid until mixture becomes a smooth paste. Add nuts if desired until they are finely chopped and incorporated into the paste, or just sprinkle on top.

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