The ingredients in pesto promote good health and contain vitamins and minerals we need. Olive oil, basil, garlic, and pine nuts are high in antioxidants giving us cell protection.
My original basil leaf pesto recipe was made the old fashioned method using a pestle and mortar. This quick recipe uses a small food processor for a quicker outcome. In order to prevent oxidation, I added in ½ tsp. of lemon. The pine nuts can be hard to find, so you can substitute them for raw cashews, walnuts, or pecans.
Mini Farfalle with Quick Basil Pesto
A healthy and delicious sauce that can be included in any meal, any time of day.
recipe by: Gourmetmarichef
- 1 c. washed, dried and gently compacted fresh basil leaves (no stems)
- 1 chopped garlic clove
- 1 tsp. pine nuts (can be toasted)
- 4-5 tbsp. extra virgin olive oil
- sea salt and freshly ground black pepper to taste
- 1 tbsp. fresh lemon juice
- Optional 1 tbsp. Nutritional Yeast
- 2 c. cooked Farfalle (Butterflies) Pasta, cut up grape tomatoes, chopped cucumbers
- Place all of the ingredients but the pasta in a small food processor. Blend together.
- Scrape down the sides of the processor, and if needed, add more olive oil.
- Process on high for less than a minute, this should yield a smooth pesto.
- Taste test, add more seasonings if necessary. If you want a bit of cheesiness, add in the nutritional yeast.
- Serve over pasta, on eggs, pizza, zucchini noodles, any food that you like. Freeze the rest for up to 3 months in a ice cube tray.
*This pesto does not contain cheese, it is great addition in your ice chest for a picnic or traveling.