Classic pesto

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!
USMetric
4 servingservings

Ingredients

  • 23 cup 150 ml olive oil, divided
  • 3 oz. 75 g parmesan cheese
  • 2 oz. 50 g fresh basil
  • 2 oz. 50 g pine nuts
  • 1 1 garlic clovegarlic cloves
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender.
  2. Add the rest of the oil and mix a bit more.

Tip!

You can store the pesto in the refrigerator for at least 2 weeks. You can also freeze it.

This pesto is amazing in sauces, soups and stews. Not to mention salads and spreads... Yum!

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Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

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4 comments

  1. Caro
    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.

    You can omit it, but it will affect the taste and texture somewhat.

  3. Marg Greenwood
    Use nutritional yeast
  4. Melissa
    I used walnuts bc that's what I had on hand. Yummy, thanks!

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