Fresh Basil Pesto with Nuts and Garlic
Ingredients
- 2 cups packed fresh basil (large stems removed)
- 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
- 3 large cloves garlic (peeled)
- 2 Tbsp lemon juice
- 1/4 tsp sea salt (plus more to taste)
- 2-3 Tbsp extra virgin olive oil*
- 3-6 Tbsp water (plus more as needed)
Preparation
In blender, add the basil, nuts, garlic, lemon juice, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed.
Add 1 Tbsp water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
Taste and adjust flavor as needed, adding more salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
Perfect for adding to sauces, dressings, breads, and more.
Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
