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Easy Homemade Basil Pesto
6 servings

[ INGREDIENTS ]

Basil
Parmesan or Romano Cheese
Pine Nuts, Walnuts or Almonds
Garlic
Salt
Extra-Virgin Olive Oil

[ INSTRUCTIONS ]

1. Place :
   
   2 Cups Basil, Firm Packed;
   in a food processor with :
   
   1 Tablespoon Extra-Virgin Olive Oil;
   and blend into a paste.
2. Slowly add :
   
   1/2 Cup Parmesan or Romano Cheese, Grated;
   1/2 Cup Pine Nuts, Walnuts or Almonds;
   1 large Garlic Clove, Quartered;
   1/4 Teaspoon Salt;
   1/4 Cup Extra-Virgin Olive Oil;
   scraping the sides as needed.
3. Blend until smooth.

[ NOTE ]

Any leftover pesto can be either refrigerated for 2-3 days. If stored longer, there is a risk that the garlic may produce botulism. Or alternatively, you can freeze in small portions for future use.

Short on Basil? Add in some other herbs or greens (parsley, dill or even spinach work well)!

Choose a light-flavored oil. Canola Oil, Grapeseed Oil, or Avocado Oil work too.

::: View the original recipe for Easy Homemade Basil Pesto at spendwithpennies.com