Description:
Basil pesto tastes great on any sautéed, grilled, or roasted protein, on zucchini noodles, and in our Keto Pizza with Mozzarella, Tomatoes, and Basil Pesto. Pounding the basil helps release its flavorful oils.
Directions:
- Toast garlic in 8-inch skillet over medium heat, shaking skillet
occasionally, until softened and spotty brown, about 8 minutes.
When garlic is cool enough to handle, remove and discard skins and
chop coarse. Meanwhile, toast pine nuts in now-empty skillet over
medium heat, stirring often, until golden and fragrant, about 4
minutes. - Place basil and parsley, if using, in 1-quart zipper-lock bag. Pound
bag with flat side of meat pounder or with rolling pin until all leaves
are bruised. - Process garlic, pine nuts, and herbs in food processor until finely
chopped, about 1 minute, scraping down sides of bowl as needed.
With processor running, slowly add oil until incorporated. Transfer
pesto to bowl, stir in Parmesan, and season with salt and pepper to
taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3
months. To prevent browning, press plastic wrap flush to surface or
top with thin layer of olive oil. Bring to room temperature before
using.)
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
