Effortless Summer Pesto
PREP TIME 15 minutes
Serving Size: 63g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Pasta Variety
There is nothing like having a delicious, simple pesto recipe on hand to elevate the dishes you create in your kitchen. This versatile Effortless Summer Pesto recipe goes perfectly with ZENB Pasta or to be used as a dip, spread, or dressing on any of your at-home meals.
- 2/3 cup lightly toasted pine nuts, walnuts, almonds, pecans, pistachios, sunflower kernels, sesame seeds or pepitas
- 4 cloves garlic
- 8 cups loosely packed basil leaves, Italian parsley, cilantro, baby kale or spinach, arugula, chives or green onions
- 1-1/2 teaspoons kosher salt
- 4 ice cubes
- 1-1/4 cups extra virgin olive oil
- 1 cup grated Pamigiano-Reggiano, Pecorino Romano, aged manchego or Grana Padano cheese
Place nuts and garlic in the work bowl of a food processor or blender jar. Pulse for 5 sec. or until coarsely chopped.2.
Add basil, salt and ice. Process for 10-15 sec., until mixture forms a coarse paste. Scrape down sides of work bowl. Continue to process 15-30 sec., while slowly drizzling oil through the feed tube until mixture comes together. Add cheese; pulse just until combined.
Though basil-pine nut pesto is traditional, this recipe provides flexible mix & match options for the nuts, herbs and cheese. Try one of the substitutes for all or part of the total amount for a more complex flavor.
The ice cubes help to keep the pesto a vibrant green by cooling down the heat created by the blades of the food processor or blender. Heat will often darken or discolor green herbs.
Refrigerate leftover pesto for up to 1 week, or freeze for up to 6 months in a tightly sealed container to enjoy summer flavors all year round.
Pesto is not only great on pasta, but fantastic as a dip, sandwich spread, base for a salad dressing and perfect tossed with raw vegetables before roasting.
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