Recipe: How to make Garlicky Pesto


2 C basil leaves
2 cloves of garlic
2 TBSP pine nuts
1.5 C olive oil, cold pressed
3/4 C walnuts, chopped finely or coarsely ground


In a food processor or blender, puree everything but the oil and walnuts.
Once done, add the oil and blend until the pesto is creamy.
Then stir in the walnuts.

Garlic Pesto can be stored refrigerated for up to one month.


Drizzle several spoonfuls of pesto over your favorite pasta – spiralized zucchini, pumpkin, kohlrabi, .. or kelp noodles and toss everything lightly.

Sprinkle some extra walnuts on top.


You know you want it!

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