Cooking with Qunoot: Tangy Pesto

Tangy Pesto

Recipe:

4 oz. Basil

1 c. Unsalted Pine Nuts

1 c. Unsalted Walnuts

Juice of 3 Lemons

1 tsp. Salt

Water as needed

Makes 4 Serving

Nutritional value per serving

PROTEIN	CARBS	FAT	CALORIES
7	8	17	289

• Other options would be to use different nut combinations such as walnuts and macadamia nuts or cashews and almonds.
• You can get creative with your herb options as well. Try parsley, cilantro, oregano, and even some steamed kale.
• You can serve this pesto on your favorite pasta or use it as a spread on your favorite sandwich or Panini.
• This recipe freezes great so it is easy to make in advance and eat all year round!

Cooking Instructions:

Remove the stems from the basil and rinse thoroughly. Put the basil into a large capacity food processor. Juice the lemons and add the juice into the food processor. Add your pine nuts and walnuts to your food processor along with the salt. Process the ingredients on high until you have desired the consistency of your liking. It should take approximately 3-5 minutes to reach a smooth texture. If the pesto looks too ‘dry’ as processing add small amounts of water to loosen it up. Feel free to taste and adjust any seasonings!  Other options would be to use different nut combinations such as walnuts and macadamia nuts or cashews and almonds.