Tasting Life One Dish At A Time

Appetizer

Basil Pesto

Jump to Recipe Print Recipe

Basil Pesto

This goes great mixed with cheese ravioli, spread over bread, or mixed with pasta.
Print Recipe
Prep Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup Pepitas
  • 2 cups Fresh basil leaves
  • 1/4 cup Parmesan cheese shredded
  • 1 tbsp Lemon juice
  • 1/2 tsp Garlic dried
  • 1/4 tsp salt
  • 1/3 cup olive oil

Equipment

  • Food Processor
  • Spoonula
  • Skillet

Method
 

  1. Toast the seeds for added flavor. In a skillet, toast the seeds over medium heat until fragrant for 3-5 minutes. Cool seeds in a bowl.
  2. Combine basil, seeds, lemon juice, garlic, salt in the food processor and blend. With the machine running, slowly drizzle in the olive oil. Process until well blended, scraping down the sides as needed.
  3. Add Parmesan and pulse the pesto. Can thin out the pesto with pasta water or more olive oil.
  4. Leftover pesto can be stored in the fridge for up to one week, or freeze in an ice cube tray and transfer to a freezer bag.

You may also like...