Anti Inflammatory Basil Pesto
Total time10 min
Prep time10 min
Cook time0 min
4.5(20)
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Learn more →Ingredients
8 servings
- 2 cups fresh basil leaves, packed
- ½ cup pine nuts
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ⅓ cup garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Add the pine nuts to the food processor and pulse 5–6 times until coarsely broken down but not yet a paste.
- 2
Add the basil leaves, Parmesan, lemon juice, salt, and black pepper. Pulse another 8–10 times until the mixture is finely chopped and uniform.
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