Pesto Mexicana
  • 3 cups of basil leaves
  • 1/2 cup olive oil
  • 2small garlic cloves
  • 1/2cup cheese (parmigiano-reggiano)grated.
  • 1/4cup pine nuts
  1. Pulse basil,olive oil,pine nuts,and grated cheese till finely chopped.
  2. Sprinkle in 1/2tsp sea salt,
  3. 1/4tsp fresh ground pepper,and process till smooth.
  4. store in refrigerator for 1 week or freeze for 3 months.
We have a co-op where the local women grow organic vegetables and at this moment we have tons of beautiful basil.