Presto! Here’s The Pesto (Edit recipe)

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Pesto is a staple in my kitchen. Often times, I buy basil at the market and realize I either already had some, or have no intended use for it in my upcoming recipes. That's where a gorgeous, fresh batch of pesto is where it's at. I prefer mine blended, but you can always use a food processor!

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PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

10

Serves: 4

Ingredients

0.25 cup Pine Nuts, heaping quarter cup
.25 cup Extra Virgin Olive Oil, More if Needed
1 whole Lemon
2 cloves Garlic, crushed & chopped
0.333 cup Grana Padano Cheese, cut in to small cubes
28 grams Basil, Fresh, torn, include some of the smaller stems
0.25 cup Parsley, Heaping quarter cup. Include stems
0.25 tsp Himalayan Pink Salt
1 whole Peppercorns, Black and White, ground fresh. See recipe
1 whole Red Pepper Flakes, See Recipe

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Process

Cook Mode

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

Heat a small skillet set to about medium with your pine nuts. Once heated, stir and let those cook until toasty and golden. Remove from heat immediately to avoid burning.
Add everything to a small vortex blender and start with the juice of half of your lemon. You may need the other half if there wasn't enough lemon juice / flavour OR to help blend. Start with a a few cracks of black pepper and a good pinch of pepper flakes. I like it nice and spicy.
Blend until smooth and gorgeously green. If needed, add the extra lemon juice, a splash of EVOO, or a splash of cold water to help emulsify. Transfer to a small bowl and refrigerate covered for 4 - 5 days.
Stir in to soups at finish, use with your fave pasta, or as a spread on sammies.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	24 g
Carbohydrates:	5 g
Protein:	9 g
Cholesterol:	19 g
Sodium:	388 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.