• Dickinson Farm

Basil Pesto


2 cups basil leaves 4 cloves garlic lemon zest (1 in) 1 tsp Peppercorns 1 tsp Course Sea Salt 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese 1/3 cup pine nuts (can sub chopped walnuts)

olive oil Toss first 5 ingredients together blender,

Pulse until well chopped Add just little olive oil to get it moving. Line a cookie sheet with foil Spread pesto on foil and freeze. Once frozen cut up and put in plastic baggies, back to the freezer. When your ready to use, let pesto thaw. Blend cheese and nuts in blender Add oil, blend Hand mix in pesto.

Great on veggies, eggs or pasta.


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