Basil Pesto

Adapted from Nourishing Traditions, Sally Fallon

For those who cannot resist it’s smooth, garlicky allure, pesto is a infinitely versatile traditional spread. While many associate it with a topping for pizza or pasta dishes, it is equally well-suited as an accompaniment to fish and meat dishes or even spread on grilled sweet corn.


  • 2 cups packed fresh basil leaves, washed and dried
  • 2-4 cloves garlic, peeled
  • 1/2 teaspoon sea salt
  • 1/4 cup toasted pine nuts
  • 1/4 cup good quality grated Parmesan cheese
  • 1/4-1/2 cup extra virgin olive oil


  • Food Processor
  • Spatula


  • Place basil leaves in food processor.
  • Pulse until well chopped.
  • Add garlic, salt, pine nuts and cheese and blend well.
  • Using attachment for adding liquids drop by drop, and with motor running, add olive oil to form a thick paste.
  • Pesto will keep several days, well sealed, in refrigerator; or it may be frozen.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (dir[email protected]) or by calling the MFFM offices (487-7114).