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Garden Fresh Pesto

By: Sharon Matten January 06, 2022
This pesto has a little kick to it from the crushed red pepper.  For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper.
Prep: 10m Total: 10m
Rating
0 from 0 votes
Cousines: Plant Based
Cooking Technique: Food Processor
Tags: Sauces
Servings: 2

Ingredients

4 ripe plum tomatoes, cubed 1 cup fresh parsley leaves 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1/2 teaspoon crushed red pepper 1/2 teaspoon black pepper 1/3 cup extra virgin olive oil

This pesto has a little kick to it from the crushed red pepper.  For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper.

Instructions

Combine all the ingredients, except the olive oil, in a food processor bowl. This is a photo of all the ingredients in the bowl of the food processor. Pulse until ingredients are coarsely ground. Add the olive oil and pulse until thoroughly combined. What the ingredients look like completely ground Transfer to container with a lid and refrigerate for at least 30 minutes for flavors to blend. Serve over your favorite healthy pasta. 

Tips

  • For a milder, less spicy pesto reduce or omit the crushed red pepper and black pepper
  • You can top the final dish with grated parmesan or shredded mozzarella for a delicious dairy dish!
  • I sometimes add more herbs than the recipe calls for.  Completely herbalicious!
  • I have trouble eating garlic lately, so instead of the extra virgin olive oil I use garlic flavored oil and omit the garlic.  It's still delicious.
  • If you are interested in making Garden Fresh Pesto a little lighter, reduce the olive oil to 1/4 cup.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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