PH: (608) 632-0472

Our Organic Classic Pesto recipe is bursting with flavor! Don’t be without this staple in your kitchen!


Classic Pesto
Recipe Type: Sauce
Author: Dani Lind
[cap id=”attachment_1706″ align=”aligncenter” width=”300″][url href=”×236.jpg”][img src=”//×236.jpg” width=”300″ height=”236″ class=” size-medium” title=”Pesto”][/url]Driftless Organics ingredients make the best pesto![/cap]This classic recipe can be altered to match your ingredients – simply use the same proportions and substitute other fresh herbs or mixtures of herbs (cilantro, rosemary, parsley, oregano, etc.) any dry aged cheese (asiago, romano, etc.), & any nut or seed (slivered almonds, pumpkin seeds, sunflower seeds, etc.). I also sometimes add a splash of lemon juice to liven it up. [i]This recipe was created by Dani Lind of [url undefined]Rooted Spoon Culinary[/url][/i]
  • 6 c. loosely packed fresh basil or red opal basil (I include small stems)
  • 4-5 cloves garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. Parmesan, grated
  • 1 c. pine nuts or walnuts
  • 2/3 c. Drifttless Sunflower oil
  1. In a large food processo, pulse basil, garlic, salt, pepper, & nuts until coarsely ground.
  2. Add Parmesan & pulse a few more times.
  3. With processor running pour in oil in a thin stream until it looks like pesto!
  4. Store in air-tight container (press plastic wrap onto the surface of or pour a layer of oil over the pesto to prevent discoloration).
  5. Keep in refrigerator for about a week or freeze
  6. Most recipes say to leave the cheese out if you’re freezing it but I’ve never had a problem.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.