Holy basil! As previously stated, I have A LOT of basil going on right now. It’s end of the season, and I needed to use it all up! This was actually my first time ever making homemade pesto, and I would most definitely make it again. For some reason I thought pine nuts were crazy expensive? Relative to walnuts or almonds they are expensive, but I got 6oz at Publix for only $6! Definitely reasonable for how flavorful they are. For this recipe I roasted the pine nuts, and when you cook with the pesto you smell their amazing nutty flavor. SO GOOD! Already we have used the pesto on sandwiches, pizzas, with eggs and with zucchini noodles (below).
If you are also experiencing a basil take over, definitely try this recipe!
Healthy Bachelorette Pesto
- 4 cups basil leaves
- 1/2 cup pine nuts
- 4 cloves garlic
- 1 cup high quality olive oil
- 1/2 cup shredded Parmesan cheese
- Juice of 1 lemon
- Pepper, to taste
- Roast the pine nuts by placing them in a conventional or toaster oven on a tray or aluminum foil on 350 degrees for 10 minutes. Stir half way through.
- In a food processor, combine the basil and pine nuts. Pulse the processor until finely chopped (see below).
- While the food processor is running on low speed, add in the lemon juice and olive oil. Continue to run food processor until well combined.
- Transfer the pesto into a separate bowl, and stir in the shredded Parmesan cheese and pepper.
Traditionally, pesto recipes feature grated Parmesan cheese. While it does look a bit different, I really enjoyed how the shredded cheese melted when you cooked with it.
Last night, my good friend and old roommate Nicole came over for dinner with her awesome Spiralizer – which is totally going to be the next addition to my kitchen! We spiralized (yes that is a verb) fresh zucchini from the farmers market, then steamed it and finished it off in a large frying pan with tomatoes and the pesto. It was so easy and so good!
What should we spiralize next?!