Anti Inflammatory Scallion Basil Pesto

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

6 servings

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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½ cup scallion greens (green tops only), roughly chopped
⅓ cup pine nuts
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup garlic-infused olive oil
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

Instructions

1
Add the basil, scallion greens, pine nuts, and Parmesan to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
2
With the processor running, pour in the garlic-infused olive oil and extra-virgin olive oil in a slow, steady stream until the pesto comes together into a thick, slightly textured paste — about 20–30 seconds. Scrape down the sides once midway through.

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