1. Combine the basil, garlic and pine nuts in a Vitamix or food processor and pulse until coarsely chopped.
  2. Slowly add half of the olive oil while pulsing the pesto.

If using Pesto immediately:

  1. Add the rest of the olive oil and transfer pesto to a bowl.
  2. Mix in the cheese and stir to combine.
  3. Season with salt and pepper to taste and add a light squeeze of fresh lemon juice for brightness.

If freezing the Pesto:

  1. Transfer to an air tight container and drizzle oil over the top.
  2. Freeze for 1-2 months.
  3. Thaw and stir in the cheese, salt and pepper and a light squeeze of lemon juice.


Do not use the basil flowers when making pesto. Either discard them or use them in making tea. 


Recipe by REGAN BARONI at