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.
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