The Peanut Foundation

125mL peanuts, toasted
3 garlic cloves, chopped
1 L packed basil leaves
75mL olive oil
125mL freshly grated Parmesan
Salt and pepper to taste


1. Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.

2. With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about (250 mL).