Fresh Basil Pesto

Fresh Basil Pesto

3 ½ oz fresh basil leaves

¾ cup extra virgin olive oil

2 ½ tsp minced garlic

1/3 cup grated Reggiano Parmesan cheese

½ tsp fresh lemon juice

Pick basil leaves from stems and place in a blender. Add oil and garlic; blend well. While continuing to blend, add cheese and lemon juice. Blend until no lumps are present.  Makes – 1 1/3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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