Basil Pesto
Got a ton of basil in your garden? Me too. So let’s make some pesto! I love pesto because it adds huge flavor and is super versatile. Obviously, I eat it on pasta and zoodles, but it is great on pizza, in salads, on sandwiches as a spread, and even as a topper for soups (I’m thinking like roasted tomato soup) too. To make this green beauty all you need is a few simple ingredients, a food processor, and about 4 minutes. Stop rolling your eyes when I say food processor; just because there is a food processor (or blender works fine too) involved it doesn’t mean that a recipe is going to be difficult. Check out how delicious this looks:
I have made many variations of this pesto recipe, but this is one of my favorites. This particular recipe uses very little oil compared to most, but you could make it oil free if you wanted. FYI, I use walnuts in this recipe because they add that fatty quality that you are used to in pesto that usually comes from cheese.
If you want to make a ton of pesto go ahead, it freezes well! Just pour it into an airtight container and cover it with a thin layer of olive oil (keeps it from turning black when frozen) before putting it into the freezer.
I’d love to hear how you use your basil pesto in the comments.
Enjoy!
Happy eating and best health,
Dr. G
Ingredients
- 2 cups of packed fresh basil leaves
- 1 to 2 Tbsp olive oil
- 2-3 cloves of garlic
- 2 tablespoons of pine nuts
- 2 tablespoons of walnuts
- 2 tablespoons of fresh lemon juice
- pinch of salt to taste
Instructions
- Put everything except the olive oil and salt into the food processor and process until finely minced
- Drizzle in the olive oil and process again for a few seconds until well combined
- Add salt to taste
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