Fresh Basil Pesto

Fresh Basil Pesto

A simple, fresh pesto you can make yourself and take home! Great on pasta, bread, or as a dip.

Ingredients

•  0.5 cups fresh basil leaves

•  2 tablespoons parmesan cheese

• 1.5 tablespoons olive oil

• 1 garlic clove

• 1 tablespoon pine nuts (or walnuts)

• 1 pinch salt

• 1 pinch black pepper

Steps

1. Wash & dry the basil: Rinse 0.5 cups fresh basil leaves, packed under cold water and pat dry with a paper towel. Remove any thick stems.

2. Add everything to the blender: Put 0.5 cups fresh basil leaves, packed, 2 tablespoons parmesan cheese, grated, 1 garlic clove, 1 tablespoons pine nuts or walnuts, 1 pinch salt, and 1 pinch black pepper into a small blender or food processor.

3. Blend & drizzle: Pulse a few times, then slowly drizzle in 1.5 tablespoons olive oil while blending until smooth.

4. Taste, adjust & pack: Taste your pesto! Add more salt or parmesan if needed. Pour into a small jar to take home!

Notes

• Use a small personal blender or mortar and pestle, perfect for a single serving!

• Garden connection: Use fresh basil straight from the school garden!

• Swap: No pine nuts? Walnuts or sunflower seeds work great, too.

•  Store in a small jar or zip-lock bag. Keeps in the fridge for up to 5 days!