Ok, so here's the thing with pesto. It makes everything fancy, even though it's like totally the easiest thing to make ever.
Chicken? Not fancy. Chicken with some pesto and a little fresh basil? Fancy.
Plain noodles? Boring! Plain noodles tossed in pesto with some fresh herbs and tomatoes thrown in? Wow you're such a talented chef!
So, I'd really recommend using this pesto recipe as a base for creating exciting dishes. You can mix it up with different nuts, cheeses, and even herbs to find a pesto that is perfect for any protein or carb it's going on top of. One fun way I've found to really do something fun and different is by tossing courgette noodles into pesto along with some nutritional yeast for a super fresh spring cold salad that'll deliver big flavour without overfilling you - all you need is a spiralizer and the recipe below and you're all set!
5 Ingredient Basil Pesto
- 12 - 15 basil leaves
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 1/4 cup pecans
- 4 oz Parmesan cheese
- Use a cheese grater to finely grate the Parmesan. Set aside.
- Combine the basil leaves, Parmesan cheese, garlic, pecans, olive oil, and salt and pepper in a food processor (we used our NutriBullet for this), pulse until smooth.
- If you plan to make a pasta, transfer the pesto to a large mixing bowl and toss the warm pasta in it to evenly coat, just before serving.
- To store, just pour these guys into a Mason jar and seal tightly before popping it in the fridge. It'll keep good for up to one week!