BluHazl
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The Blog

Basil Mint Pesto

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Pesto, pesto + more pesto! We love pesto. It's so versatile and quick to whip up + you can interchange any of the herbs, nuts, and cheeses to make it more tailored to you own preferences! I N G R E D I E N T S makes about 2 cups!

  • ¼ cup raw pine nuts
  • ¼ cup raw walnuts
  • 2 tablespoon minced garlic
  • 2 cups basil, fresh, lightly packed
  • 1 cup mint, fresh, lightly packed
  • 1 cup flat leaf-parsley, fresh, lightly packed
  • ½ teaspoon salt
  • 1 cup coconut oil, melted
  • ½ cup pecorino-romano

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D I R E C T I O N S

  1. Do not over think it (it really is so simple) measure out everyday thing as directed and get your food processor ready!
    • *Side note: I do not own a "food processor" so I simply used my NutriBullet and it worked just fineonly difference is I did not "stream" in the oil as a typical pesto recipe would tell you to.
  2. Blend the pine nuts, walnuts + garlic for (literally) 15-20 seconds until finely chopped.
  3. Add the rest of your ingredients as list + blend for at least 1 minute or until fully combinedit should be smooth, no chunks + vibrant green!
    • If you're NutriBullet gets a little stuck, simply add 1 tablespoon or 2 more of coconut oil.
  4. Once it's reached the desired consistency, set aside.
    • Ps, if you have extra . . . . . . pesto freezes beautifully + you can use it for future dishes!
  5. Enjoy!

xo4always,

Hazl