I have a basil plant that has grown so rapidly and that means it’s time to snip some basil and make pesto! Basil is one if my favorite herbs to cook with and eat! This pesto has three greens, toasted walnuts, olive oil, garlic and Parmesan cheese!
Pesto is a sauce that is a great compliment tossed with pasta, served over grilled chicken, made delicious by adding cream, stirred into marinara sauce, or spread on crusty bread with a slice of fresh mozzarella melted on top! Pesto also freezes great so there is no pressure to use it all in one sitting.
Pesto
Ingredients
- 1½ cups fresh basil
- 1 cup fresh spinach
- ½ cup fresh arugula
- ⅔ cup olive oil
- ½ cup-chopped walnuts or pine nuts- toasted
- 2 garlic gloves
- ⅔ cup Parmesan cheese-grated
Instructions
- Peel garlic and place in a saute pan on low heat, allow garlic to warm up for about 3 minutes
- Place garlic in the Ninja Master Prep or food processor.
- Add the walnuts to the same saute pan and toast for about four minutes, stir after two minutes. This will allow the oils from the walnuts to release and bring out an extra earthy flavor to the pesto. I use walnuts instead of pine nuts because they are easier to find and less costly. Add to the food processor. Blend together garlic and walnuts to break into finer pieces.
- To the Ninja Master Prep or food processor add the oil, basil, spinach, arugula, and Parmesan cheese.
- Blend together until all ingredients are fine.
- Stir into pasta, serve over chicken or crusty bread, jazz up your marinara sauce, or stir in some cream to make creamy pesto.
- Have leftovers? Take a ice cube tray and pour pesto into tray, or into a tupperware container and freeze for next
3.5.3208
I love that the basil plant will continue to grow throughout the summer because I have big plans for using it in a lot of my summer dishes!
You May Also Enjoy:
Lasagna Roll-Ups
