Basil Pesto Recipe

Today's basil pesto recipe is courtesy of my husband. There is nothing quite like fresh pesto, whip up an amazing meal in seconds! Enjoy it over fresh zucchini zoodles, pasta, pizza or grilled salmon.

Makes 2 cups

INGREDIENTS

• 2 cups basil - packed
• 4 garlic cloves
• 1/2 cup pine nuts
• 1/2 cup parmesan cheese
• 1/2 cup olive oil
• 1 cup cold water

MAKE IT

1. Bring 1 cup of water to a boil, add basil, and blanch for 30 seconds.
2. Drain water and set basil aside over ice.
3. Add 1 cup of cold water, basil, and the remaining ingredients to a food processor and pulse for one minute.

Homemade pesto keeps for 5 days in the fridge and 3 months in the freezer.

 
Buen provecho!