Lemon Herb Pesto Sauce

Posted by in Recipes on Apr 25, 2018 . .
¼ C raw pine nuts 
2 cups basil leaves, washed dried and packed
2 cloves of garlic peeled
1/3 cup grated Parmesan Cheese
1/3 cup Olive Cart Lemon Herb EVO
¼ tsp Olive Cart Michigan Sea Salt Flakes
1. Heat a skillet on medium high heat.  Toast pine nuts until golden, tossing occasionally in pan. 
Add pine nuts to bowl of your food processor along with basil, garlic, parmesan cheese, Olive Cart Michigan Sea Salt Flakes and Olive Cart Lemon Herb EVO pulse until finely chopped; scraping down sides of processor bowl as needed.
Left over pesto can be stored in air tight container for up to 3 months, or lightly oil ice cube trays and freeze for smaller portions.  Thaw amounts as required.
See our recipe for Caprese stuffed Avocados for one use.

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