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basil

FARM-TO-TABLE

Pesto

P R E P T I M E

3 cups basil leaves

1/2 cup grated parmesan

cheese OR nutritional yeast

1/3 cup toasted pine nuts

3 small cloves garlic

salt and pepper to taste

1/2 cup olive oil

S E E D S T O G R O W

Y I E L D

I N G R E D I E N T S

D I R E C T I O N S

1.5 5

cups minutes

Combine basil, parmesan

cheese/nutritional yeast, pine

nuts, garlic, salt and pepper

in a blender or processor.

Pulse until well ingredients

are well mixed. Drizzle in

olive oil while continuing to

pulse.

Serve immediately on pasta

or bread, or keep

refrigerated in a sealed

container. Enjoy!

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recipe and photo by Ali at https://www.gimmesomeoven.com/how-to-make-pesto/

learn more about growing seeds at https://libraryguides.binghamton.edu/sustainability/seeds