Updated: Jul 16
Garlic gives classic basil pesto a little boost of heat!
TIME: 10 minutes prep, 20 minutes total YIELD: 4–6 servings depending on use RECOMMENDED VARIETY: Music
2 cups tightly packed fresh basil leaves, stems removed
4–5 cloves garlic
3 tablespoons pine nuts (can substitute sunflower seeds)
4 tablespoons lemon juice
¼ cup grated Parmesan cheese or nutritional yeast
3 tablespoons extra virgin olive oil
salt to taste
ground black pepper
Add the basil, garlic, pine nuts, lemon juice, Parmesan cheese into a food processor. Blend well.
Add the olive oil slowly into the food processor. If the pesto is too thick, add a little warm water to loosen it.
Transfer the pesto out of the food processor and add salt and black pepper. Stir to mix well.
This delicious pesto keeps in the refrigerator for 4–5 days. Use it liberally on pasta, steak, shrimp, plain toast, potatoes and crackers!