4/5
(1 Votes)
Ingredients
- 1/2 C extra virgin olive oil
- 2 cloves garlic, quartered
- 3 C fresh basil
- 1/2 C grated parmesan cheese (can be grated in blender jar beforehand)
- 1/3 C pinenuts
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
Add oil, garlic and basil to FourSide Jar and push basil down into oil. Secure lid and Press “Pulse” 6-8 times or until basil is roughly chopped. Add the remaining ingredients in order as listed and secure lid. Press “Pulse” 4-6 times or until just a bit of texture remains. Pesto will keep covered in fridge up to three days. Bring to room temperature before serving.
To reduce calories, substitute some of the olive oil with vegetable or chicken broth.