Basil Pesto

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients:

  • 2 Bunch Basil
  • 8-10 clove Peeled Garlic
  • 3 Cup Extra Virgin Olive Oil
  • 1/4 Cup Seasonal Tree Nuts (shelled whole)
  • 1/4 Cup Grated Parmesan
  • tt Salt and Black Pepper

Directions:

In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container.

Notes:

It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.