Basil Pesto Recipe

I’ve always had a hard time finding pesto that has no preservatives and no other random gosh knows what ingredients. That’s why I was so happy to stumble across this recipe from THE BEACHBODY BLOG. Here’s the recipe + a suggestion of my own.

INGREDIENTS

2 cups fresh basil leaves
¼ cup chopped toasted walnuts
¼ cup shredded Parmesan cheese
2 cloves garlic, coarsely chopped
3 Tbsp. extra-virgin olive oil
½ tsp. sea salt
½ tsp. ground black pepper

DIRECTIONS

Place basil, walnuts, cheese, and garlic in a food processor; pulse until coarsely chopped. Slowly add oil; pulsing constantly. Season with salt and pepper.

Makes about 8 servings. 2 tbsp = 1 serving.

I’ve made this pesto without the nuts being toasted, without nuts all together, and replacing the walnuts with pine nuts or almonds. Each has it’s own different little flavor. If you use almonds, make sure you process them very well, otherwise you’ll end up with a chunky texture. Bleh.

Advertisements

One thought on “Basil Pesto Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s