Bangin' Basil Pesto

By 29.4.14 , , ,

After years of never getting pesto quite right, I have finally created a recipe I love. I want to put this pesto on everything. I want it in my sandwiches and salads. I want to dip my vegetables in it. I want to eat it with a spoon. I want to mold it into a popsicle and freeze it then eat it on a hot summers day. It's that good. This is hands down the best pesto I've ever had. Everything about it is ideal. Let me put it this way; If this pesto were a super hero fighting the battle of humdrum dishes and blandness, it's super power would be Braggs nutritional yeast. *POW!* Actually, you should probably listen to this while you make it.

Bangin' Basil Pesto

2 1/2 cups of basil, washed and stemmed
1/2 c pine nuts, toasted
2 tsp braggs nutritional yeast
2 cloves of garlic, peeled and halved
1/4 cup extra virgin olive oil
1 tsp salt (I use himalayan)
1 tablespoon fresh lemon juice 
freshly ground pepper, to finish

First, toast the pine nuts. Preheat a skillet (I use a cast iron skillet) over medium heat. Toast the pine nuts for about 5 minutes (folding them over for even toasting), or until they begin to smell nice and toasty and become a few shades darker.

Place all the ingredients into a food processor, saving the extra virgin olive oil for last. Drizzle the olive oil evenly over the ingredients. Set your food processor to the highest setting for about 4 minutes. Once you've ensured the pesto is even and smooth, it is ready to serve.

Makes about 1 cup of pesto. 

Because you can't have too much of a good thing