Olive Oil Marketplace Basil Pesto
- 1 cup firmly packed fresh basil leaves
- ½ cup firmly packed fresh Italian parsley
- 3 tablespoons firmly packed fresh oregano or marjoram
- 2 leaves fresh sage
- ¼ cup roasted pine nuts or almonds
- 2 cloves fresh chopped garlic
- 1 teaspoon sea salt
- 1 cup Olive Oil Marketplace Parmesan Basil EVOO
- ½ cup freshly grated Parmesan cheese
- Finely chop all the fresh herbs and place them in a mixing bowl. Finely chop
- the nuts and garlic and add to the mixing bowl. Add salt and Parmesan
- cheese and mix in the olive oil.
- Pesto can be stored in the refrigerator for up to 10 days.