Pesto is the one condiment I always make.

Course Side Dish


  • 1 cup Fresh Basil Leaves, packed*
  • 2 tbsp Grated Parmesan Cheese
  • 2 tbsp Pine Nuts
  • 3 Garlic Cloves, finely minced
  • 1–2 tbsp Extra Virgin Olive Oil


  1. Place basil leaves in food processor and process until finely chopped.

  2. Add grated Parmesan cheese, pine nuts and minced garlic and process until well blended and chopped.

  3. Scrape down the sides of the food processor.

  4. With food process running, add enough oil in a steady stream until pesto forms a thick paste.

  5. Serve over pasta or potatoes.

  6. Pesto will keep for a week in the refrigerator and for several months in the freezer.

Recipe Notes

Leftovers can be frozen.

If freezing, freeze in small quantities — ice cube trays work great!

Try pesto using different fresh herbs such as mint, cilantro, parsley and dill. You’ll be amazed at the flavours and uses for the smart little condiment.

*Substitute equal portions of other fresh herbs such as cilantro and dill.

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