a CSA journal: cooking and eating farm fresh, seasonal & organic




June 19, 2017
: 20 min
: Easy

Pesto is quick, easy and a great way to use fresh basil. If you're not using your pesto right away, cover with a thin film of olive oil or plastic wrap pressed on the surface to keep the color vibrant. Pesto also freezes well. I like to freeze it in ice cube trays then transfer the cubes to a freezer bag once they're solid. That way you can thaw only what you need.


  • 1 bunch of basil, washed and dried (mine yielded 2 packed cups of leaves)
  • 1/4 cup walnuts or pine nuts
  • 2 garlic cloves
  • 1/4 teaspoon kosher salt
  • 1/4-1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/2 cup freshly grated parmesan cheese
  • Step 1 Pulse the nuts with the garlic in a food processor fitted with a steel blade. (Note: You can use a blender of mortar and pestle)
  • Step 2 Add the basil leaves and pulse until finely chopped.
  • Step 3 Add the olive oil in a stream with the motor running until it’s incorporated. Transfer to a bowl and stir in the salt, pepper and parmesan cheese.
  • Step 4 Taste for seasoning and add more salt and pepper to taste.





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