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PESTO

Sides and Sauces

October 11, 2023

YIELD: 1 cup | PREP TIME: 5 minutes

• 2 cups packed fresh basil leaves
• ¼ cup raw walnuts or pine nuts
• 1 or 2 cloves garlic, crushed
• 1 teaspoon salt
• ½ cup extra-virgin olive oil

1. Place the basil leaves, walnuts, garlic, and salt in the bowl of a food processor. Pulse 8 to 10 times, until it starts to form a paste. Slowly drizzle in the olive oil while the motor runs until everything is well incorporated.
2. Store the pesto in an airtight container in the refrigerator for up to 5 days.

AIP / Nut-Free Modification: Use artichoke hearts instead of walnuts or pine nuts.

GREAT ON

• Creamy Tomato Basil Soup
• Super Green Soup
• Spring Chicken Soup with Lemon and Asparagus
• Minestrone with Orecchiette

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