About the Recipe
Sometimes finding store bought pesto sauce that meets all your dietary restrictions can be tough. So instead of spending hours at grocery store trying to find the one pesto sauce bottle, why not spend 15 minutes to buy the ingredients to make your very own homemade pesto sauce? i promise you, its not as daunting as it seems and even more certain that it definitely isn't impastable.
Ingredients
🌱 Basil - 2 cups
🌱 Spinach - 1/2 a cup
🌱 Cashews - 1/4 cup
🌱 Roasted walnuts - 1/2 a cup
🌱 Italian Bamba Sauce @traderjoes - 1 tbsp
🌱 Salt & pepper to taste
🌱 Parmesan cheese 1/3 cup
🌱 Extra virgin olive oil ~ 1/2 a cup
Preparation
On low to medium heat in a pan roast the walnuts
In a food processor add all the above ingredients, except the olive oil. Blend away till a paste is formed
Once the paste is formed and while the food processor is still running, slowly add in olive oil to desired consistency
Use the freshly made pesto in some pasta, toast, or sandwich. Say a little prayer and enjoyy!!
Long term storage tips:
🌱 Always store in a glass jar - mason jars are the best
🌱 Always make sure there is a thin coat of olive oil at the top of the pesto sauce after transfering it into a mason jar - this will keep the pesto as fresh as possible
🌱 Squeeze in half a lemon juice - this will also help keep the basil pesto green & last longer during storage
🌱 To prevent the oxidation of basil, blanch the basil. To do this you will need to bring water to a boil, turn the stove off, add the basil in to the boiling water and then take it out right away. Now put the basil in ice water bath to stop cooking it. Use this blanched basil for your pesto.