02 Aug

Basil-Nut Pesto Cubes

Serving Size: 3 Cups

  • 1 1/3 Cup Walnut or Pecan Pieces
  • 12 Cups Basil Leaves, loosely packed
  • 8 Cloves Garlic, chopped
  • 1 Cup Olive Oil
  • 1 Cup Parmesan Cheese, grated
  • 1 Tablespoon Lemon Juice


  1. In a food processor pulse the nuts, basil and garlic until nuts are crumbled and mixture is uniformly green.
  2. Set food processor to blend and steadily stream in olive oil to create an emulsion.
  3. Add the parmesan cheese and lemon juice and puree until smooth.
  4. Season with salt and pepper to taste.
  5. Ladle into 1/2 cup ice cube molds and press plastic wrap over the surface of the mixture to seal out any air. Freeze for 4 hours or overnight and then transfer to freezer bags for long term storage!
  6. Defrost and use in place of store-bought pesto all year round!

…and here is a great, easy kale salad recipe.  The lacinato kale you received in your share today is great, however, you can use any type of kale.

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