Presto! It’s Galilee Green Easy Presto Pesto

We have beautiful basil plants on our patio that grow so quickly we sometimes have to make this presto pesto every Friday just to keep them from outgrowing the pots! Especially during growing season.

So of course I wanted a quick and easy recipe that is really delicious!

I think it would keep for 6 days in the refrigerator but I’m not sure because we always finish it by Monday! You’ll need a food processor for this recipe.

Easy Galilee Green Presto Pesto

Ingredients:

We use fresh Basil from our flower box

• 4 cups fresh basil leaves lightly packed
• 3 cloves of garlic
• 1/3 cup pine nuts (can substitute walnuts but pine nuts give it an outstanding flavor)
• 1/2 cup Galilee Green Olive Oil (GGOO)
• 1/4 teaspoon salt, more to taste

Directions:

1. First chop the garlic in the food processor and leave it in.
2. Wash and dry basil leaves well. Run the leaves in the processor until chopped, starting with one cup and gradually adding a cup at a time. You can add parsley, cilantro or other favorite herbs to the mix.
3. Then add the pine nuts on top of the basil and garlic and pulse until everything is nice and chopped and blended.
4. Dump in the GGOO and salt and run until the mixture is smooth and creamy.You can add more salt or oil if you want to adjust it to your taste.
5. Store in an airtight container in the fridge for up to 6 days.

Here is another recipe you can try that uses cilantro and parsley (if you don’t like basil)!

Did you know the word pesto comes from the Latin word to pound. The Northern Italians first made pesto, in ancient times, by pounding or crushing the ingredients with a mortar and pestle.