Bring on the heat! The last few months my basil has been booming. It was time to give it a little trim, so of course the season’s greatest was born… PESTO. If you like garlic, cheese, and basil this recipe is for you.
It’s sweet, garlicky and carries a ton of flavor.
Add pesto to pasta, pizza, paninis, eggs, salads, and the list goes on!
Basil Pesto
makes about 3 cups
4 large cloves garlic
1 cup pecans (or favorite nuts)
3 oz Romano cheese, or 1 cup grated
freshly cracked pepper, to taste
8 cups basil
extra virgin olive oil
In food processor, grind garlic and black pepper until minced. Next process the nuts with the garlic. Using the shredder attachment, add the cheese. Slowly add basil and olive oil until desired creaminess is reached and pesto has smooth texture.
What is your favorite way to use pesto??
Here are some pesto’s latest appearances on our menu…
Shrimp Pesto Pizza
Kale Crostini
Pesto Meatballs
Quinoa and Lentil Salad
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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