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Simple Garlic and Basil Pesto


3 cups chopped fresh basil

1 cup extra virgin olive oil

½ cup pine nuts

⅛ cup Brazil nuts

⅔ cup grated Parmesan cheese

2 tablespoons minced garlic

½ teaspoon chili powder



Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.


Tip – For convenient option, fill an ice cube tray with about 1 ½ tablespoons per each section.. Once frozen, transfer pesto cubes to a freezer bag and store them for up to six months. Be sure to try it for pasta sauces, soups and bruschetta.

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