10 Minute Pesto

This pesto is one of the easiest and tastiest recipes I know! Great over zucchini noodles and grilled chicken, or smeared over crispy bread with a hefty slice of fresh mozzarella, you will want to make this recipe every week.

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Servings: 4

Prep Time: 00:05

Cook Time: 00:05

Main Ingredients

1 - 2 large handfuls of fresh basil

1/4 cup pine nuts (pignoli)

1/4 cup olive oil (choose an organic, cold pressed option for that rich olive taste)

1/4 cup grated pecorino romano cheese

3 garlic cloves, whole

1 large handful spinach, kale, or other leafy greens (optional)


1Place all ingredients in high powered food processor or blender. I like to use the Nutribullet.

2Blend until silky smooth.


4To keep extra pesto for the future, pour into an empty ice tray and freeze. Keep these pesto cubes in a sealed ziploc bag in your freezer and pop into a sauce or soup the next time you need an extra burst of flavor.

Additional Notes

Pesto is so fun because you can add whatever ingredients you have on hand! Don't love basil? Try a blend of parsley and baby spinach. Add some lemon or orange zest for a fresh twist. Try ricotta cheese instead of romano for a more traditional Roman style pesto.

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