Basil Pesto Without Garlic Recipes

BASIL PESTO {WITHOUT GARLIC}

Steps:

• Add spinach, basil and pinenuts to the food processor. Whizz until roughly chopped and combined.
• Add cheese. Mix again until well combined. This is the stage that you decide on the texture of the pesto. I like mine a little chunky.
• Pour half the oil into your mix and pulse once or twice. then add the remaining oil and pulse again. Don't over mix. The oil is just there to bind the sauce together.
• Give your pesto a taste. Add salt and pepper as needed.

NON-BASIL PESTO

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.