Makes 1 cup


2 cups basil leaves, stems removed, tightly packed
1/4 cup extra virgin olive oil
2 cloves crushed garlic
1/2 teaspoon sea salt
1/4 cup raw pignola nuts (pine nuts)


Place everything except pignola nuts in food processor with S-blade and process until the basil is chopped. Add pignola nuts and process until smooth. Do not overprocess. You should see flecks of pignola nuts throughout.
Refrigerate in a sealed container. Will keep for 5 days.
Return to Recipe Index

VeggieWave Links

    Susan Ebacher is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to [“” (, or,,, or].

The merchants listed on operate independently from does not assume responsibility for transactions conducted with them.
Some images seen or described herein are for descriptive purposes only. Tradenames and Trademarks referred to within are the property of their respective trademark holders.