Dorsano’s Pesto

AuthorChristopherCategory, DifficultyBeginner

One of my personal recipes that the entire family enjoys! Try freezing it for use during the winter months. This recipe will surely get your taste buds excited.

Yields10 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 1 ½ cups Extra Virgin Olive Oil
 1 oz Pine Nuts
 2 tbsp Garlic Minced
 2 cups Fresh Basil ( I like to use a blend of several varieties to add more unique flavor)
 1 dash Cracked Black Pepper
 1 dash Sea Salt

1

Wash and clean basil removing stems and any leaves that are discolored.

2

Toss all ingredients in the blender or ninja, blend until smooth and even. If you need to, you can add more olive oil to make it smoother. (This recipe makes a condensed version, when serving add two tbsp of pesto to 6-8 tbsp of olive oil)

3

Refrigerate for two hours before serving. You can also freeze this recipe in ice cube trays, making it easy for single servings throughout the entire year.

Ingredients

 1 ½ cups Extra Virgin Olive Oil
 1 oz Pine Nuts
 2 tbsp Garlic Minced
 2 cups Fresh Basil ( I like to use a blend of several varieties to add more unique flavor)
 1 dash Cracked Black Pepper
 1 dash Sea Salt

Directions

1

Wash and clean basil removing stems and any leaves that are discolored.

2

Toss all ingredients in the blender or ninja, blend until smooth and even. If you need to, you can add more olive oil to make it smoother. (This recipe makes a condensed version, when serving add two tbsp of pesto to 6-8 tbsp of olive oil)

3

Refrigerate for two hours before serving. You can also freeze this recipe in ice cube trays, making it easy for single servings throughout the entire year.

Dorsano’s Pesto
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