Directions
In a food processor pulse the garlic until finely chopped.
Add in the remaining ingredients and continue pulsing until the pesto is smooth, scraping down the sides as needed.
Transfer to a clean container and store chilled.
Recipe Note
Recipe Note
This recipe can be made ahead and kept up to 1 week for freshness.
If you don’t have a food processor this pesto can be made in the blender – just be careful not to let the ingredients get hot in the blender as the basil will lose freshness.
The pesto has no cheese in the recipe itself, cheese can be added to each use as needed and depending on the recipe. Sometimes I had parmesan, pecorino, or ricotta salata depending on what I am making.
Usage Ideas
Pesto is always handy to have to spread on crusty bread or toss through hot or cold pasta.
Grilled Tomato with Basil and Lavender Pesto
