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My Mom's Pesto

Updated: Mar 18, 2022

(by Sophie Nau)

(adapted from Betty Crocker)

1 c. fresh basil, or more if you’re trying to use it all up

1/3 c. olive oil

3/4 c. grated Parmesan cheese

1/4 c. chopped parsley

1/4 c. pine nuts

2 small garlic cloves, quartered

3/4 t. salt

1/4 t. ground nutmeg

Combine all ingredients in a food processor or blender until a paste forms.

Can easily be doubled, tripled, or quadrupled and frozen for future use.


(Read And She Never Looked Back, the story that accompanies this recipe.)

 
 
 

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