When life gives you basil, make pesto.
Okay, folks. Here is my favorite traditional pesto recipe. It’s quick and easy, but by toasting the pine nuts and garlic we’re elevating this pesto to a whole other culinary level. It is delicious. You can toss this pesto over your favorite pasta (see below for my go-to’s) and save any leftovers for another day!
That said, I know taking out the food processor can dissuade a lot of people. I hear you. When I do not have the energy to pull out my food processor, I opt for my Nutribullet instead. Saves time and cleanup! Just make sure your blender’s blades are low enough to the bottom of the container to sufficiently blend the ingredients.
Cook Time: 20 minutes Serves: 2 bowls
- 1 cup fresh basil, packed
- 2 tbs. olive oil (add more for a thinner consistency)
- 1/3 cup pine nuts
- 3 cloves garlic
- 1 tbs. freshly squeezed lemon juice
- ½ tsp. salt
- 1-2 cups pasta (I recommend Whole Foods Cauliflower Gnocchi or Banza Chickpea Rotini)
- 4-6 cherry tomatoes (optional garnish)
- 2-5 chopped almonds (optional garnish)
- Toast pine nuts and garlic over low heat for 3 minutes or until lightly browned. No need to oil the pan, but make sure you keep an eye on the nuts and garlic. They brown quickly!
- Begin cooking your pasta of choice. If you’re using cauliflower gnocchi, I highly recommend pan frying the gnocchi until lightly browned. The texture and flavor is great!
- Add basil, pine nuts, garlic, olive oil, lemon juice, and salt to a food processer (or blender!) and blend until a creamy consistency forms.
- Stir in desired amount of pesto into the cooked pasta. Optionally top with tomatoes and chopped nuts, and enjoy!