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Pine Nut Pesto

by: Good Earth Natural Foods

Pine Nut Pesto

½ cup raw or lightly toasted pine nuts (toast in a dry pan over the stove, stirring constantly until toasted)

3 cups packed fresh basil leaves

1-2 Tbsp fresh lemon juice (according to how lemony you’d enjoy it)

2 cloves garlic

1/2 cup olive

1/4 cup grated Parmesan cheese or vegan substitute parmesan

Sea salt and pepper to taste

In a large mortar and pestle, crush the fresh garlic with salt and pepper and pound it into a paste. Add the basil leaves a little at a time and pound it into the paste. Then pound the pine nuts into the paste, leaving some larger pieces. Stir in olive oil and lemon juice. Finally, fold in Parmesan cheese and salt and pepper it to taste. Refrigerate and use in recipes within 1 week.

Enjoy over pasta, spread into butter for garlic bread,  in hummus, stir into eggs before cooking, etc.