5 minute classic basil pesto
First let’s talk pesto! This pesto is about as simple as you can get. No bells and whistles. No unusual ingredients. Simple. Classic.
That’s why I spelled out the fact that it only takes 5 minutes. I don’t even use a knife to chop the garlic. I just drop the peeled garlic clove through the feed tube while the food-processor motor is running, and the garlic gets minced in mid air by the blade. Then I add in the sweet basil and toasted pine nuts.
Yes I toast my pine nuts since I like the extra nuttiness that toasting gives it. It is not necessary, but if you do it, I think you’ll notice the flavor difference and really love it. Then I drizzle in good olive oil and grated parm. Done!
I cooked whole-wheat cappelini, and tossed it with with the pesto. Yum! I also made chilled pesto cucumber buttermilk soup for my in-laws. I had found the recipe when I was working on my Cucumber Recipe Round-Up. It was so delicious. And as you know, there are so many other great ways to use the pesto, right? Potato salad, deviled eggs… you could spread it over this cauliflower pizza crust…the list goes on. I’ve included more than a dozen healthy recipes that call for pesto below to get your creative juices flowing. Which brings me to my secret.
I’m just going to come right out and say it. It’s my birthday today.
How am I spending the day today? I think I’ll be heading to the gym for a bit and then later I may be found doin’ a little dance, and trying to not think about how incredibly OLD I am getting. Thrilling huh? Or maybe I’ll just spend the day thinking about how much I love pesto so I don’t cry.
Please check out the healthy recipes I found and then link up your favorite recipes that use pesto too. One can never have enough recipes that use pesto in them.
HEALTHY RECIPES WITH PESTO IN THEM
Oh My Veggies | French Bread Pizza with Pesto and Sun Dried Tomatoes
Gimme Some Oven | 5 ingredient Pesto Chicken Soup
EatingWell | Roasted Zucchini with Pesto
Pinch of Yum | 20 minute lemon pesto penne
The Yummy Life | Pesto Scrambled Eggs
Cookin’ Canuck | Healthy Lasagna with Turkey Pesto and Peppers
Cabot Creamery Cooperative | Pesto Arugula Grilled Cheese
Running to the Kitchen | Meaty Pesto Quinoa Bake
Kalyn’s Kitchen | Easy Baked Pesto Chicken
The Wicked Noodle | Roasted Garlic Pesto Chicken
Happyolks on Healthy Green Kitchen | Tomato Chickpea and Bread SoupPrint
- 1clove garlic, crushed and peeled
- 2 cups packed cleaned sweet basil leaves
- ¼ cup pine nuts, toasted and cooled
- ½ cup extra-virgin olive oil
- ½ cup grated Parmesano Reggiano
- Fit food processor with steel blade attachment. Close lid and turn on motor. Drop garlic through feed tube of food processor and allow to process until finely chopped. Open lid, add basil and pinenuts. Process until finely chopped. Drizzle oil through feed tube with motor running. Scrape down sides, add Parmesan, and process until rough paste forms, scraping sides as necessary to process mixture evenly.
- Calories: 180
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g