ONE sauce, endless ways to eat it!
I use this pesto almost every week on:
- Pasta
- Rice cakes
- Toast
- Chicken
- Zoodles
- Bakes Potato
- Pizza
It is an absolute flavor bomb to almost any dish!
I use it on a rice cake stacked with cottage cheese and chicken. It serves as a great protein snack! Best part, you can’t taste the cottage cheese, just the extra protein for a hearty bite!
Basil Pesto
Ingredients
- 2 cups fresh basil
- 1/2 cup freshly grated Romano cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 tablespoons garlic, minced
- 1/4 teaspoon salt
- Dash lemon juice
- Pepper to taste
Directions
- Place basil, cheese, nuts, garlic, salt, juice, and pepper into food processor.
- Drizzle oil down the processor as you are grinding.
- Store in refrigerator up to 5 days!
- I like to add a dash of onion powder in the mix, it gives it a little something extra, as well as substitute half spinach for basil and cashews for pine nuts.
