Basil Pesto:

1. To the food processor or blender add fresh basil, pine nuts, garlic, salt and pepper.
2. Start the food processor or blender and blend until finely chopped.
3. Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ – ⅔ cup of olive oil to get a smooth consistency.
4. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
5. Store in the fridge for up to 3 days or in the freezer for up to a month.

Sundried Tomato Pesto:

1. To the food processor or blender add the sundried tomatoes in their oil, garlic cloves, fresh basil leaves, salt and pepper.
2. Start the food processor or blender and blend until your desired consistency is reached.
3. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
4. Store in the fridge for up to 3 days or in the freezer for up to a month.
5. If using right away, mix with your favourite mayo to make a delicious spread for a sandwich. We love it on ciabatta with roasted turkey, mozzarella and tomatoes.

Artichoke Pesto:

1. To the food processor or blender add artichoke hearts (drained), pine nuts, lemon zest, lemon juice, fresh basil leaves, garlic cloves, salt and pepper.
2. Start the food processor or blender and blend until finely chopped.
3. Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ – ¾ cup of olive oil to get a smooth consistency.
4. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
5. Store in the fridge for up to 3 days or in the freezer for up to a month.
6. If using right away, enjoy it as a dip with crackers or crostini.