Pesto sauce is one of those things that seems so complicated or far fetched to try to make. However, I promise you it is so easy; and once you make this recipe, you will never want to buy another jar again! The flavor in this pesto sauce is incredible and you can seriously put it on anything! I will definitely be putting out multiple recipes using this pesto sauce because it is a favorite in our house. We love it because it is healthier, but without sacrificing flavor.
Recipe:
1/2 cup olive oil
1 cup pine nuts
4-6 cloves garlic
juice from 1 lemon (about 3-4 Tablespoons)
1/2 cup parmesan
salt & pepper to taste
2 heaping cups fresh basil
Optional: a handful of kale or arugula
Directions:
- Start by adding the garlic and optional kale or arugula into a food processor or blender and blend for about 30 seconds until everything is minced.
- Add in basil, olive oil, pine nuts, lemon juice, parmesan, salt and pepper, and blend for 3-4 minutes or until pesto is smooth and everything is well combined
- It’s ready to serve inside your favorite dish! I will have a few recommendations to go with it coming soon!
Notes:
If you’d like a vegan pesto simply omit the parmesan (you can sub in a homemade cashew parmesan instead if you don’t want to just skip it).
Lasts for 5-7 days stored in the fridge in an airtight containter.
You can also get meduim or large ice cube molds, put the pesto into the molds and freeze, then remove them from the tray and place them in a ziplock bag/airtight container or vacuum seal them, that way you have fresh and homemade pesto sauce ready to go whenever you need it. (This extra step is a huge time saver for mid week meal prep, it helps meals come together so quick!)
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