How to Make and Freeze Pesto: CSA Tuesdays
  • 3 garlic cloves
  • 2 c. fresh basil leaves
  • ½ c. fresh oregano or parsley (I like oregano)
  • ⅓ c. grated Parmesan cheese
  • ⅓ c. pine nuts
  • 1 t. sea salt
  • 1-2 t. black pepper
  • ½ c. olive oil
  1. Put all of the ingredients except for the olive oil in a food processor. Process until smooth.
  2. While running the food processor, drizzle in the olive oil a bit at a time, checking the consistency of the pesto. Continue adding in the olive oil until it's combined and the pesto is smooth and bright green.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at