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
INGREDIENTS
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
water
salt to taste
ground black pepper
INSTRUCTIONS
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.
NOTES
This delicious pesto keeps in the refrigerator for 4–5 days. Use it liberally on pasta, steak, shrimp, plain toast, potatoes and crackers!