How to Make Easy Pesto
Serves: 8–10 · Prep: 10 min · Cook: 0 min
Storage: Refrigerate in an airtight container up to 1 week. Drizzle olive oil on top to prevent browning. Freeze up to 3 months.
How to Make It
Add 2 cups packed fresh basil, ¼ cup pine nuts*, 2 small garlic cloves, and ¼ tsp sea salt to a food processor.
Pulse until finely chopped.
With the processor running, slowly drizzle in ½ cup extra virgin olive oil until smooth.
Add ¼ cup freshly grated parmesan cheese** and pulse to combine.
Taste and adjust salt to preference.
Eat Shed Glow® Meal Builder
Counts as: Healthy Fats
Portions: Women 2 tbsp · Men 2 tbsp
Portions may adjust based on hunger, activity level, and individual goals.
Notes
Homemade pesto tastes fresher and brighter than store-bought, which often contains seed oils and preservatives. This version uses extra virgin olive oil and simple, real ingredients. Enjoy tossed with whole wheat or bean protein pasta, drizzled over grilled chicken or fish, spread on sandwiches, or stirred into grain bowls.
*For a nut-free version: swap pine nuts for sunflower seeds or pumpkin seeds.
**For a dairy-free version: swap parmesan for 2 tbsp nutritional yeast.
