Basil Pesto

This recipe is of our good friend Alison Ternent.


  • 3 cups of loosely packed fresh basil
  • 1/2 to 2/3 of a cup Olea EVOO
  • 1 tsp to 1 Tbsp fresh oregano
  • 3 large cloves of garlic
  • 1 cup grated parmesan cheese
  • 1/2 cup pine nuts (skip in case of allergies)



  1. Place basil, oregano, garlic and pine nuts in a food processor. Pulse until relatively finely chopped.
  2. Add the cheese and process again (scrape down bowl if necessary).
  3. With food processor running, add olive oil through feeder tube (or just pour it in all at once slowly if your machine deosn't have a feeder tube).
  4. Process until you have a thick smooth sauce.
  5. Enjoy!!

Recipe is really flexible: more or less of anything is not a problem, adjust to your personal taste. For a smoother sauce, process more; for a rustic sauce, process less.d