In a steady stream add olive oil pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. Pulse a few times to break down the basil. Turn machine on and slowly increase to variable 7. Blend for 45 seconds 1 minute using the tamper to press ingredients into the blades. Enjoy it fresh or easily freeze it to enjoy for a full year until next basil season rolls around.
Packed with fresh basil tangy lemon hearty walnuts creamy sharp parmesan and pungent garlic this pesto is pretty much to die for. 2 cups loosely packed fresh basil leaves small clove garlic 2 tbsp pine nuts cup extra virgin olive oil cup freshly grated parmesan cheese. Place all ingredients into the vitamix container in the order listed and secure lid. Ingredients cup 120 ml olive oil cup 60 g grated parmesan cheese 3 garlic cloves peeled 2 cups 80 g fresh basil leaves chopped 3 tablespoons pine nuts salt and pepper to taste. Ingredients cup 180 ml extra virgin olive oil cup 75 g grated parmesan cheese 6 15 g garlic clove peeled 6 cups 240 g fresh basil leaves cup 90 g walnuts lemon peeled 1 teaspoon salt optional.
Instructions to the bowl of a food processor or vitamix blender add basil garlic walnuts parmesan lemon zest juice and red pepper flakes. If you have a g series vitamix with wide container you ll need to make a bigger batch probably double this recipe or you can get a smaller container to use with your machine. Instructions to the bowl of a food processor or vitamix blender add basil garlic walnuts parmesan lemon zest juice and red pepper flakes. Packed with fresh basil tangy lemon hearty walnuts creamy sharp parmesan and pungent garlic this pesto is pretty much to die for. In a steady stream add olive oil pulsing until olive oil is blended into other ingredients and mixture forms a loose paste.
