Recipes

1. Basil Pesto

1/2 cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
1/4 cup extra-virgin olive oil, plus more for a smoother pesto
1/4 cup grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

2. Cilantro Pesto

2 cups of cilantro
2 garlic cloves
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 a lemon, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Pick the cilantro leaves off the stems and set the leaves aside.
Peel and mince the garlic.
Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
Blend on the lowest setting for 15 seconds.
Place the cilantro inside the blender until smooth, about 15 seconds.
Transfer the cilantro pesto to a bowl or jar and serve as desired.

3. Spinach Pesto

3 cups baby spinach lightly packed
1 cup basil leaves lightly packed
3 cloves garlic
1/2 cup walnuts
1/2 teaspoon salt
few shakes black pepper
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons parmesan cheese

Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.

While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!

4. Arugula Pesto

4 cups Arugula, tightly packed
1 cup Walnuts
1/2 cup Parmesan Cheese
1/4 cup Extra Virgin Olive Oil
1/2 large Lemon, zested and juiced
2 cloves Garlic, grated
Cold Water, as needed
Sea Salt and Black Pepper, to taste