Gluten Free Basil Pesto (Edit recipe)

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Whenever basil is in season, I loooove love love to make fresh pesto. I could eat it by the spoonful (no judging!) Usually enjoyed over pasta with some chicken or shrimp, but it's also a great addition to a chicken salad sandwich, on top of salmon or a grilled panini. The measurements in this recipe are just a guideline - measure with your heart and taste as you go.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	214
Fat:	20 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	468 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 4

Ingredients

3 - 5 bunch fresh Basil, washed and fully dried
1 clove Garlic
1/4 cup Pine Nuts
1/2 cup Parmesan Cheese, grated
0.25 - 0.5 cup Extra Virgin Olive Oil, adjust according to desired consistency
1 tsp Salt and Pepper, to taste
0.5 tsp Red Pepper Flakes, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small pan, add your pinenuts and toast over low heat until fragrant, then remove from the heat. Watch closely to prevent them from burning.
Place the garlic clove into the food processor and pulse until well minced.
Remove the large, woody stems from the basil, then add them into the processor and pulse a few times.
Add the parm cheese, pine nuts and some salt and pepper. Turn the processor on to blend everything together.
Give it a taste. You may want to add a little more salt and pepper at this point.
Slowly drizzle in olive oil until you're happy with the consistency and adjust seasonings as needed.

Notes

Basil always varies slightly from one plant to the next and olive oils also bring different flavor profiles as well. You may find that some batches require extra salt and pepper to help bring out the flavors more. If you prefer a thinner pesto, add more oil. A thicker, more concentrated pesto (my personal fav!) can be accomplished by using less oil. Adding more cheese will add an extra hint of saltiness and more pine nuts will add more nuttiness. This recipe is super forgiving - you can always add more of whatever ingredients you want to make it your own.