Serves: 4
Ingredients
- 2 cups fresh basil leaves, tightly packed
- 2 tbsp olive oil
- 2 tbsp flaxseed oil
- 2 tsp light miso
- 1 tsp crushed garlic (about 2 cloves)
- ½ tsp nutritional yeast
- ¼ tsp salt
- ¼ cup pine nuts
Instructions
- Put all of the ingredients, except the pine nuts, in a food processor outfitted with the “S” blade, and pulse a few times to begin chopping the basil leaves.
- Add the pine nuts and process until the desired consistency is achieved.
- Do not over process the mixture, or the oil from the pine nuts will separate, and the mixture will become too oily.
- The texture should be creamy with tiny specks of pine nuts throughout.
Notes
- Storage suggestion: Stored in a sealed glass jar in the refrigerator, pesto sauce will keep for 4 days.
- Pesto can be frozen in ice cube trays.
- Store the cubes in a sealed container in the freezer for 3 months.
- Delicious with spiralised vegetable pasta.
