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Recipe by Norene Gilletz

Best-O Pesto

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Best-O Pesto
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts
15 Minutes
Diets
- Vegetarian - Gluten Free - Low Fat - Low Carb

Ingredients

Main ingredients

  • 2 tablespoons pine nuts or walnuts

  • 2 cups tightly-packed fresh basil leaves

  • 1/2 cup fresh flat-leaf parsley leaves

  • 4 cloves garlic, peeled or 4 cubes Gefen Frozen Garlic

  • 2 to 3 tablespoons grated parmesan cheese

Directions

Prepare the Pesto

1.

Place nuts in a small skillet and brown over medium heat for two to three minutes. Wash basil and parsley thoroughly. Wrap in paper towels and dry well.

2.

Start the processor and drop garlic through feed tube. Process until minced. Add nuts, basil, parsley and cheese. Process until fine, about 15 seconds.

3.

Drizzle oil and tomato juice through the feed tube while the machine is running. Process until blended. Season to taste.

Tips:

When fresh basil is expensive, use a combination of basil and fresh baby spinach. It works perfectly! Freeze pesto in ice cube trays. Transfer cubes to a re-sealable plastic freezer bag and store in the freezer. Each cube contains two tablespoons pesto. Add a cube of pesto to your favorite pasta sauce, soup, salad or vegetarian stew.

Notes:

Pesto keeps four to five days in the refrigerator and can be frozen for up to two months.

Recipe tags

dairy dairy dips fresh herbs green pesto pesto sauce pine nuts
Best-O Pesto

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