Organic Basil Pesto Sauce
is one of our favorite things to make. Pesto is quick and so versatile. Our secret ingredient is a few sprigs of parsley for depth and flavor. We also like to mix it up by substituting nuts that we have on hand like almonds, cashews or hazelnuts (as in this case). Feel free to make this recipe your own!
2 cups organic basil, packed
1/4 cup nuts *see tip below
2 sprigs of parsley
1/4 cup finely grated Parmesan cheese
1 clove garlic, smashed and coarsely chopped
1/4 cup olive oil
1/4 tsp. salt
Add basil, nuts, parsley, Parmesan, salt and garlic to the bowl of a food processor. Process until the ingredients are combined and a coarse texture is achieved. With the machine on, slowly drizzle in the olive oil. Continue to process until everything is blended together. Taste and adjust for seasoning.
Substitute pine nuts for:
Cashews – soak in water for at least 30 minutes prior to use. Drain and add to bowl of food processor.
Hazelnuts – toast over medium heat in a skillet, tossing constantly for 5-8 minutes or until fragrant and brown on the edges.
Almonds – either soak overnight then drain and add to food processor or toast over medium heat in a skillet, tossing constantly for about five minutes.
Never Run Out of Pesto:
Portion out pre-made pesto sauce into ice cube trays and freeze. Once frozen, remove from tray and store in an airtight container for up to 6 months.