I have been looking for a tried and true pesto recipe for a long time. Most people tell me they use a “little of this and a little of that”, but that’s not always easy to replicate and I end up using too much of this or that. My friend Kim L. from bookclub so graciously shared this recipe with us and it was just how I liked it! This is her special recipe and I give her all the credit. It’s got a good balance between basil, parmesan, nuts and olive oil. (If you do not do dairy, this would still be delicious without the parmesan). This is one of those tried and trues you will go back to again and again.



2 C. basil
1 C. pine nuts
2 garlic cloves, chopped
1 C. light tasting olive oil
salt and pepper to taste
1 1/3 C. grated parmesan or asiago cheese


Trim basil and loosely pack in measuring cup. In the bowl of a food processor, chop garlic, basil and pine nuts until ground and blended. Add 1 cup light tasting olive oil and blend. Add in parmesan cheese and salt and pepper to taste and blend one more time.
Serve with fish, steak, chicken, scrambled eggs, pasta, vegetables, on tomatoes or however you like to enjoy it! Such a versatile sauce.

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