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  • Writer's pictureElla Sears

Basil Pesto

The thing I love about pesto is that it can be added in any meal and it makes the dish feel fancy. Using it over pasta or as a pizza sauce will elevate your recipe and keep you from purchasing another store-bought sauce. Bonus points for using this pesto as a substitute for basil in your next bruschetta, Double bonus points for making this pesto in bulk and freezing in an ice cube tray so you can have "fresh and homemade" pesto added to a dish in minutes.


  • 3 cups BMG Basil

  • ½ cup chopped pine nuts or walnuts

  • 2 cloves garlic

  • ⅔ cup parmesan cheese

  • ⅔ cup olive oil

  • 1 tbs salt (or more to taste) - remember that your parmesan cheese may be salty

  • Pepper and oregano to taste


  • Toss basil and chopped nuts into food processor and pulse several times (I used a bullet blender and blended for a few seconds)

  • Add garlic and cheese and pulse again until combined

  • Scrape down sides of food processor or blender

Note: combining dry ingredients before adding the olive oil allows for the oils in the basil, nuts, and garlic to release (rather than being suffocated by oil in the beginning)

  • Add oil in ⅓ at a time in bender or in a mixing bowl

  • Add salt, pepper, and oregano (and any finishing touches you might like)

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