{Recipe) Basil Pesto

Last year, I had two basil plants.  By the end of the season, they were 4 feet high!  That’s a lot of basil!  Together with my husband, we plucked off all the leaves, and I made pesto.  I believe I made about 16 cups of pesto?  I had enough for us to enjoy a little taste of summer all winter!

However, with the super high cost of pine nuts, the recipe I used doesn’t use pine nuts.  We aren’t made of money here!  Instead, I used a mixture of almonds and unsalted pistachios. It still tasted amazing!

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Basil Pesto
Prep Time 5 minutes
Cook Time 0 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 0 minutes
Servings
Ingredients
Instructions
  1. Mix everything together in a food processor, except the oil and lemon.
  2. Once everything is mixed well, drizzle with lemon and oil.
Recipe Notes

Serve on pasta or anything that needs a pick-me-up.

This will keep in the refrigerator for 2-3 days, or you can freeze it for up to a year.

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