Pesto Recipes

Pesto can be made in a variety of ways. You can have a Basil and/or Parsley Pesto -- it just depends on your likes and what you have at hand. Here are a couple of recipes:

Basil Pesto

3 Tablespoons Pine Nuts
½ Cup Freshly Grated Parmesan Cheese
3 cloves of garlic
2 Cups of Fresh Basil Leaves (packed)
½ Cup Extra Virgin Olive Oil
Salt and Pepper to taste
¼ Cup water

Parsley Pesto

3 Tablespoons Pine Nuts
½ Cup Freshly Grated Parmesan Cheese
3 cloves of garlic
2 Cups of Fresh Parsley Leaves (packed)
½ Cup Extra Virgin Olive Oil
Salt and Pepper to taste
¼ Cup water

Walnut Basil Pesto

This is Betty's favorite right now, I love the richness of the walnut!

3 Tablespoons Walnuts
½ Cup Freshly Grated Parmesan Cheese
3 cloves of garlic
2 Cups of Fresh Basil Leaves (packed)
½ Cup Extra Virgin Olive Oil
Salt and Pepper to taste
¼ Cup water

Instructions for all variations:

Chop the nuts and parmesan first to ensure fine consistency. Add Garlic, salt and pepper, herbs and olive oil and process until smooth. Add water slowly to achieve desired consistancy. Taste for seasonings and adjust if necessary.

This will yield you enough pesto for a family of 4-6 when serving with pasta. If you have any left over, freeze it and defrost when ready to use.