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"Pink Goes Good with Green Pesto

We use garlic in a lot of dishes, but don't use a lot of garlic in our dishes! We just aren’t huge fans of “over-garlicking” which is why we love to make our own pesto! Besides, the characteristic scent of fresh basil is so aromatic and inviting! We like using toasted pine nuts to make the pesto even richer!

Ingredients

  • 6 cups basil leaves loosely packed (we used two bunches, but these vary quite a lot in size)
  • 1 large clove garlic
  • 1/2 cup toasted pine nuts We like to toast the pine nuts first for some extra yummy flavor!
  • 1/2 cup freshly grated Parmesan or Pecorino Romano
  • 1/2 teaspoon pink Himalayan salt
  • 2 tablespoons olive oil
  • 1 teaspoon fresh-squeezed lemon juice

Instructions

  • Remove leaves from stems and wash and spin basil leaves. Lay out on a tray and dab with paper towels to remove any excess water.
  • Toast pine nuts in the toaster oven for about 3 minutes, or just until beginning to brown. Set aside to cool.
  • Get out your handy dandy food processor and here we go!
  • Add basil, a handful at a time to a food processor. Pulse until pureed and continue to add remaining basil, until all basil is pureed.
  • Add the garlic clove and pine nuts and process again until smooth.
  • Finally, add Parmesan, salt, olive oil, and lemon juice and pulse for one last time! Refrigerate or freeze until ready to use.

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