Our Favorite Recipes

Yields: 1 cup finished product

2 cups packed fresh basil leaves, with stems removed

½ cup extra virgin olive oil

½ cup grated parmesan cheese

3 to 5 fresh garlic cloves with outer skin and root end removed or 3 to 5 tsp minced

¼ tsp pink Himalayan salt

¼ tsp fresh ground black pepper

1. In a food process pulse basil and garlic. If you are using fresh cloves, no need to mince first~ just toss in the whole cloves with the skin and hard root end removed: pulse on high until completely shredded and is like a paste.

2. Add parmesan cheese, salt and pepper; pulse on high until completely blended. It will be a paste.

3. Add 2 TBSP of the oil at a time pulsing on high until smooth and all oil is added.

4. Remove to a bowl, cover and refrigerate for at least an hour before use to allow flavors to blend.

PRO TIP: When harvesting your basil leaves, you want to make sure you only use the best leaves. Avoid using any leaves which have black spots on them or if they have been damaged by an insect eating it. See above leaves for examples of insect damage.

From 10 cups of fresh packed basil leaves I was able to make 5~ 1 cup bags of finished product.

These will be stored in the freezer.

PRO TIP: This is what your stems should look like after you’ve harvested the leaves.