How to make pesto at home using extra virgin olive oil.
Primal Kitchen Extra virgin olive oil is the perfect base for making a variety of different pestos. These three pestos are paleo, keto, plant-based, and Primal approved and are the perfect addition to a variety of dishes.
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INGREDIENTS
PESTO 1:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
PESTO 2:
1 cup fresh basil leaves, packed
1 cup fresh parsley, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
1/3 cup sun dried tomatoes
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
PESTO 3:
2 cups fresh arugula, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup walnuts
3 garlic cloves, minced (about 3 teaspoons)
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste
1. Pulse leaves and nuts in a food processor: Place the leaves and nuts into the bowl of a food processor and pulse a several times.
2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and freshly ground black pepper, add more to taste.
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