The end of summer always brings about large quantities of garden leftovers. Basil is usually one of those leftovers...copious amounts of Basil. This year my Basil plant had a rough go of it, and didn't really yield more than a few leaves to throw on salads here and there. So when I stopped at the Farmer's Market the other night and saw huge bundles of Basil for $2 I grabbed them up to make some Pesto!
Pesto is quite easy to make, and very easy to make Whole30 compliant. And because of the Pine Nuts and the Olive Oil also becomes a delicious plated fat!
3 cups Basil
3 cloves of Garlic
1/4 cup toasted Pine Nuts
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Nutritional Yeast
3/4 cup Olive Oil
1. Place a frying pan on a medium low burner. Throw the Pine Nuts into the pan. Shake the pan gently to move the Pine Nuts around. Watch them carefully you don't want them to burn. They are done when they start to turn a light golden brown. This step adds a little more depth of flavor to the Pesto.
2. Place all ingredients into a food processor and pulse until you get the desired consistency.
3. Place in a jar with a tight fitting lid and store in the fridge for up to a week.
***Notes: Pesto is a great condiment and can be used as a dressing on salads, dolloped on eggs, and is absolutely delicious on spaghetti squash with some chicken & roasted tomatoes! (Yum!)