Homemade Pesto

Homemade Pesto

8 cups (4oz) lightly packed and washed basil leaves

1/2 cup walnuts

1/2 pine nuts

Coarse ground pepper and salt

2 tablespoons of minced garlic

2/3 cup extra virgin olive oil

1. Begin by placing your walnuts and pine nuts on a baking sheet and roasting them at 350* for 8-10 minutes until darker tan. Remove from oven and let cool.

2. Blanch the basil leaves in boiling water for 3 seconds to 1 minute until slightly wilted. Remove and submerge in bowl of ice water. Remove and press out excess water with paper towels.

3. Place all ingredients except olive oil into blender and chop until fine. Slowly add in the olive oil until well blended. Use as needed for up to 3-4 days, freeze remaining pesto in ice cube tray for single serving size.