During my Whole30, I really needed flavour for my meals and this basil recipe was it! Such a perfect match to all my dishes, gives them a pop of flavour. This Pesto is amazing on roasted potatoes, roasted veggies, chicken, steak, salads, fish, rice, pasta.. You can add it to everything!
What you’ll need:
3 cloves of garlic
3 cups packed fresh basil leaves
1 cup spinach leaves
Juice of 1/2 lemon
1 1/2 cups of extra/virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
⚪️ heat pan, when a its good and hot place the nuts on the pan and toss around till lightly brown. About 2 minutes
⚪️⚪️Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.
This can be stored in the refrigerator for up to 3 days or freeze in serving sizes inside cube tray.