Basil Pesto

Recipe by Sachin Tiwari
Servings

1

cup
Prep time

5

minutes
Total time

5

minutes

Ingredients

  • Basic Basil Pesto:
  • 2 cups farm fresh basil leaves

  • 1/4 cup extra-virgin olive oil, more for a smoother pesto

  • 2 tablespoons lemon juice

  • 2 small garlic clove

  • 1/4 teaspoon sea salt

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup toasted Walnuts

  • Variation: replace half the basil with:
  • 1 cup chopped kale

  • 1 cup cubed raw zucchini

  • 1 roasted red pepper

  • 1/2 cup kale stems, boil until soft

Directions

  • In a food processor, combine the walnuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Notes

  • To make it vegan replace Parmesan with some nutritional yeast.

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