Eating with Emily

vegetarian meals & the more than occasional treat



We have an abundance of basil right now. (Have I mentioned how much I like summer in Western Mass?) I tripled this recipe, so I anticipate I’ll soon be sharing recipes on here that make use of this delicious pesto.


  • 2 cups basil leaves, packed
  • 1/4 cup walnuts (or pine nuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan

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In a food processor, mix together the basil, walnuts, olive oil, and parmesan until everything is well combined.

Eat right away, store in the refrigerator, or freeze it!

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