Uploaded January 2026 | Updated September 2026, 7 hours ago
Welcome to Bonita's Kitchen, today we will be making a tasty batch of PESTO!
SEE RECIPE BELOW!
Our website link: bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com
Our Custom Apron link: wildnorthgear.co/products/untitled-aug14_19-17
PESTO
Recipe:
1 cup fresh sweet basil 1 cup lightly packed fresh parsley ½ cup cilantro
4 cloves garlic ½ cup almonds, chopped
3/4 cup olive oil or cooking oil 3/4 cup fresh parmesan cheese
½ tsp sea salt ½ black pepper
Method:
Makes 1½ cups
Add first five ingredients to a food processor and blend until a paste like consistency.
Then with motor running add olive oil or cooking oil…thorough feed tube in a steady stream until used. Then add parmesan cheese, sea salt and pepper.
After put in a mason jar to use in a week or freeze in a ice cube tray to remove one at a time when needed.
Bonita’s Tips:
Freezing them in ice cube trays keeps them longer and can be removed and use when needed. Thaw one hour before used.
Use in a dressing or
Welcome to Bonita's Kitchen, today we will be making a tasty batch of PESTO!
SEE RECIPE BELOW!
Our website link: bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com
Our Custom Apron link: wildnorthgear.co/products/untitled-aug14_19-17
PESTO
Recipe:
1 cup fresh sweet basil 1 cup lightly packed fresh parsley ½ cup cilantro
4 cloves garlic ½ cup almonds, chopped
3/4 cup olive oil or cooking oil 3/4 cup fresh parmesan cheese
½ tsp sea salt ½ black pepper
Method:
Makes 1½ cups
Add first five ingredients to a food processor and blend until a paste like consistency.
Then with motor running add olive oil or cooking oil…thorough feed tube in a steady stream until used. Then add parmesan cheese, sea salt and pepper.
After put in a mason jar to use in a week or freeze in a ice cube tray to remove one at a time when needed.
Bonita’s Tips:
Freezing them in ice cube trays keeps them longer and can be removed and use when needed. Thaw one hour before used.
Use in a dressing or
