Because our garden is abundant with basil…and…we love basil, we love pesto, we love using the herbs we planted from our garden, we love garlic, we love pine nuts, we love to eat pesto and we love making things with wonderful, healthy ingredients…we bring you our spin on basil pesto! Since we toast our pine nuts, the pesto is a bit darker than what you’d usually find, so you can skip that step if you want to…your choice!
We do have Parmesan cheese in here because our tummies tolerate a bit of dairy on occasion, not to mention we get ours from cows that live here locally…so ya, we eat it. If you need it dairy free, just omit it and maybe add a bit more pine nuts!! Oh, and after you’re done making this, it’s completely ok to lick your fingers!
basil pesto
our version of basil pesto, straight from our garden
Credit: backporchpaleo.com
Ingredients
- 4 c fresh basil leaves
- ⅔ c Parmesan cheese (if using)
- ¾ c toasted pine nuts
- 4-5 cloves of garlic
- Redmond Real Salt and pepper to taste
- 1 c Chosen Foods avocado oil
Directions
- Place all ingredients except for avocado oil in a food processor and whirl away until all items are pureed well and combined. Use a spatula to scrap down the sides if you need to and combine again.
- While food processor is running, slowly pour avocado oil in and combine well. Turn off and again using a spatula, scrap down the sides if needed taste and adjust salt and pepper if needed.
- Process for just a few more seconds…and you’re all done!
