Fresh Basil Pesto
My family loves any dish that includes pesto! I've figured out that I can hide a little bit of spinach or kale into this recipe to ensure that my young boys are also getting the added nutrition that they need!
You can also make this vegan by substituting the cheese for cashews. The flavors are still rich the the cashew creates a creaminess, similar to the cheese.
Ingredients
- 2 cups Fresh Basil packed
- 1/2 cup Frozen or fresh spinach (or kale) (optional for added nutrition)
- 1/2 cup Locatelli Pecorino Romano (or parmesan) fresh grated
- 1/2 cup extra virgin olive oil
- 1/3 cup Pine Nuts You can substitute with cashews
- 3 cloves garlic peeled
- 1/4 tsp Salt more to taste
- 1/4 tsp pepper more to taste
Instructions
- Pick and rinse the Basil
- Combine the basil, spinach/kale, grated cheese, pine nuts, garlic, salt and pepper. Pulse in a food processor or blender several times until the mixture is finely chopped.
- Slowly add the olive oil while pressing the pulse button on your blender. Pulse 3-5 times until everything is combined. If you like a creamier basil, continue pulsing. If you like the mixture finely chopped, with a little bit of texture, you are done!
- Pour into silicone popsicle molds or mason jar and freeze. OR eat fresh on tomatoes or crackers for a tasty treat!