• 3 cups packed tender young basil leaves
  • 3 heaping tablespoons pine nuts, almonds or walnuts, chopped
  • 1 ½ teaspoons coarse sea salt
  • ½ cup extra virgin olive oil (or more for desired consistency)
  • 5 Hood River Garlic cloves of garlic, chopped or pressed
  • ½ cup freshly grated parmesan cheese or Dairy free Mozzarella style cheese
  • 1 teaspoon lemon pepper
  • Juice and zest of 1 organic lemon


Put basil leaves and olive oil in food processor and mix. Add remaining ingredients and blend well. Use rubber spatula to blend ingredients from sides. Add more olive oil if desired. Fold into your favorite pasta, or spread on crackers and French bread. Enjoy!