Emerald Green Pesto

Prep Time: 30m | Total Time: 30m | Serves

Pesto is a kitchen staple that's easy to make, especially when you have an abundance of fresh basil. Use this versatile sauce to garnish soups, as a topping for pizza or bruschetta, to flavor pasta or vegetables, or add to mayonnaise for a sandwich spread. 

Pesto will keep for a month when covered with a layer of olive oil, closed tightly in a container and refrigerated. It also freezes well.

This recipe makes about 2 cups.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman


4 cloves Earthbound Farm Organic Garlic (peeled)
6 cups fresh basil leaves (packed)
1/2 cup fresh Italian parsley leaves
1/4 cup pine nuts
1 cup olive oil (plus more for storing the pesto)
1/2 teaspoon salt
1 cup finely grated parmesan cheese


Combine the garlic, basil, parsley and pine nuts in the bowl of a food processor. Pulse until coarsely chopped.

With the machine running, add the olive oil in a slow, steady stream until the pesto is smooth, stopping when needed to scrape the sides with a rubber spatula.

Transfer the pesto to a medium-size bowl. Add the salt and Parmesan, and stir to combine.

Freshly made pesto will keep for a month in the refrigerator. Preserve its vivid green color by pouring a thin film of olive oil over the pesto to seal out the air. 

Pesto can also be frozen for up to 3 months. Place it in small containers with tight-fitting lids so you can thaw just the amount you need. For even smaller portions, freeze the pesto in ice cube trays and transfer the cubes to a resealable plastic freezer bag to add to dressings or garnish soups.

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