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Pesto is so versatile and so easy to make! You can throw it over gluten-free pasta, spread it on a pizza or give your eggs a kick. And as easy as it is to make - it’s even easier to store. Transfer pesto to a mason jar, top with thin layer of olive oil, cover, and refrigerate.
PINE NUT PESTO
Ingredients:
- 4 oz. fresh basil leaves
- 2/3 cup extra virgin olive oil
- 1/4 cup fresh pine nuts
- 4 garlic cloves, smashed
- Salt, to taste
- 1/2 cup Pecorino Romano, shredded
- 1/4 cup Manchego cheese, shredded
Directions:
In food processor, mix together first 5 ingredients until blended well. Transfer pesto to bowl and fold in cheeses.
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Ansley Fones
You had me at “pine nut” 🙂 LOVE those, great recipe
Comment by Lynda@fitnessmomwinecountry — 18 June, 2014 @ 5:33 pm
haha Ditto! 🙂
Comment by Christina Russell — 18 June, 2014 @ 5:43 pm
love pesto, but I’ve gotta find a way to make it that is a bit easier on my stomach. I can’t handle all of the oil! Know of any good subs?
Comment by SuzLyfe — 19 June, 2014 @ 11:59 am
Yes, you can use lemon juice and vegetable broth as subs.
Comment by Christina Russell — 19 June, 2014 @ 1:06 pm
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