Pregnancy Friendly Scallion Basil Pesto
Total time10 min
Prep time10 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
6 servings
- 2 cups fresh basil leaves, packed
- ½ cup scallion greens (green tops only), roughly chopped
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
- 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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