- I Love Basil, so I always order a few pots of organic Basil every week.
- Super rich pesto is my go-to sauce.
- It’s one of the easiest things to make –
- You can make it in a food processor, any broad blender, or in pestle and mortar.
Ingredients
- 2 cups/pots fresh basil leaves, packed
- 2 Cloves garlic
- 1/4 cup Pine Seeds
- 2-3 tbsp organic virgin olive oil
- Himalayan salt to taste
- 1/4 cup Dairy-free parmesan cheese
- 2-3 tbsp Water as required
Instructions
- Peel and finely chop the garlic
- Whatever greens you’re using, be sure to rinse them under cool water(warm water will wilt them)
- then thoroughly pat them dry with a clean tea towel
- Remove the hard and long stems.
- Roast the pine seeds, let them cool down before adding them to the blender.
- First, add garlic and olive oil to the bowl of a food processor.
- Blend to make a paste.
- Add pine seeds, blend.
- Add parmesan cheese, salt, and little water, pulse.
- It will look like a creamy paste.
- Add basil leaves, pulse 2-3 times.
- Taste & adjust the salt and coarseness.
- Refrigerate for up to 1 week.
Notes
*You can substitute half the basil leaves with baby spinach.
*You can substitute pine seeds with chopped walnuts
*If you want to make pesto without the water, then double the olive oil.
- Mix this amazing pesto to make instant Pasta, flat noodles, eat as a dip, stir fry veggies, salad dressing, sandwich spread.
- Having a jar of pesto in your fridge is a life savior.
- I know I advocate zero oil and lighter eating but a pesto without oil is not possible.
- The point of pesto is about plenty of olive oil, nuts, and cheese.
- The classic pesto is without any water!
- Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap.
- But when you mix it, it looks brighter again.
- It also freezes beautifully.