Classic Basil Pesto

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  • 4 cups packed basil leaves
  • 6 cloves garlic
  • 1/2 cup (125 mL) sliced blanched almonds or pine nuts
  • 1 1/2 cup (375 ml) olive oil
  • 1 tsp (5 ml) sea salt (optional)
  • 2 cup (500 ml) Parmesan cheese


  1. In the bowl of a food processor, combine all ingredients except the oil and Parmesan cheese. Process until smooth. With the motor running, pour in the olive oil, and the finally add the cheese. Scoop into clean jars. Refrigerate up to two weeks, or freeze.