Ready to add flavor, variety, and bonus nourishment to dinner (or any) time?
Hello, homemade pesto. Store-bought versions can be pricey and have seed oils and additives, but did you know pesto is SO easy to make? Plus, you can swap ingredients based on what’s in season and available.
Pine nuts out of stock (or insanely expensive)? Use walnuts or almonds.
Stinging nettle season? Have a garden overflowing with arugula? Use that instead of basil.
The options are endless. Keep reading for my simple recipe and favorite swaps too!
We love pesto on pasta (especially with US Wellness Meats pork meatballs), on sourdough pizza baked in our Ooni pizza oven (find my favorite crust recipe in the Sourdough Sisterhood recipe book), on focaccia, in this (oldie but goodie) pesto bake recipe, and often in Indie’s case, by the spoonful.
How will you use it? Enjoy!
simple pesto
WHAT YOU NEED:
- 1/3 cup pine nuts*
- 3 garlic cloves
- 3 cups basil leaves, loosely packed*
- 1/3 cup shredded parmesan
- 1 medium lemon, zest and juice
- ¼ teaspoon sea salt
- 1/2 + cup extra virgin olive oil (Paleovalley makes the best I’ve ever tried – 15% off code: RADICALROOTS)
*Notes:
- Feel free to swap almonds or walnuts in for the pine nuts.
- I also love swapping (or doing a combo of) nettle or arugula in place of the basil, depending on the season.
WHAT YOU DO:
- I love the way roasting the garlic cloves makes for a deeper flavor and doesn’t leave the raw garlic taste in my mouth for hours after the meal. If you want, throw the cloves (skin still on is fine) on a baking sheet and bake at 375 for 10-12 minutes, then let cool before starting the pesto.
- Peel garlic cloves and throw them in a food processor (or an immersion blender works too) along with the pine nuts and pulse until finely chopped.
- Add the basil, sea salt, and lemon juice, and pulse again for about 10 more seconds; then, begin to drizzle in the olive oil, processing until combined.
- Scrape down the sides and add more olive oil if desired depending on the consistency you’re looking for.
- Now add the parmesan, processing until just combined.
- Use straight away or move to a mason jar and store in the fridge. This also freezes really well! Make a double batch and save some for a rainy (or any) day.
- ENJOY!
I hope you enjoy this one as much as we do! If you make it, I’d love to hear your thoughts and see how you use it! Tag @laura.radicalroots.
Leave A Comment