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Fresh Basil Pesto

Author: Kelly the Kitchen Kop

Ingredients

  • 1 cup pine nuts, toasted (see instructions)
  • 2 Tablespoons butter
  • 1/2 cup avocado oil
  • 1 big handful basil leaves (doesn't have to be exact)
  • 1 handful flatleaf parsley , if desired (I usually throw some in just so it makes more)
  • If you have a lemon balm plant in your yard like we do, you could add a handful of those leaves!
  • 3/4 teaspoon sea salt
  • 2 ounces parmesan cheese
  • 3 cloves garlic, peeled
  • Juice from 1 lemon (or more to taste) or about 1 Tablespoon of your favorite balsamic vinegar
  • Optional: chopped tomatoes, I used grape tomatoes from our garden
  • Optional: If you're making a a Caprese salad, add small pieces of fresh mozzarella (the soft kind from the deli section at the store), or if you’re making bruschetta, add about 1/2 cup of shredded parmesan
  • 1/4 cup olive oil --Remember some olive oil is NOT good for you, click here to read more about how to be sure you're getting the real thing.

Instructions

  • First toast the pinenuts: add to a pan with the butter and keep on low-medium heat for a few minutes until golden, make sure they don't burn. Let cool a bit while you pull the other stuff together.
  • Clean basil and parsley, I use my salad spinner. Add these to your food processor. (Use a mini food processor for smaller batches.)
  • Throw in the rest of the ingredients *except* the tomatoes (if using) and the olive oil and blend for a bit until everything is in small pieces and combined well.
  • Transfer to a bowl and stir in the 1/4 cup olive oil. Then stir in optional tomatoes.
  • Serve this in any of the ways mentioned above, and enjoy!  (Also, see the pesto we made for fish– so good!)