photo and recipe by The Organic Kitchen
Fresh Basil Pesto is easy to make and literally takes three minutes! Basil has many healthy benefits such as detoxifying the liver, aiding digestion and clearing skin blemishes. You can grow yummy organic basil in our woolly planters and have it on hand whenever you want to make this dish. It goes great with pasta, on pizza or on a grilled cheese sandwich. To make pesto you will need a food processor. Always mince fresh garlic cloves in processor first, then add other ingredients. Give all ingredients a whirl and in a minute, you have fresh basil pesto!
Prep time: 2 mins
Total time: 2 mins
• 2 cups fresh basil leaves, packed
• 1/3 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 medium sized garlic cloves, peeled
• sea salt and freshly ground black pepper to taste
• 1/4 cup freshly shredded Parmesan cheese (skip if you live dairy free)
Pulse garlic in food processor. Add basil leaves, pine nuts and parmesan. Puree in processor, slowly adding olive oil till desired consistency is achieved. Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary. To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. This makes enough pesto for 16oz of any pasta you choose.