Mellow Parsley-Basil Pesto | Fit Pregnancy

Mellow Parsley-Basil Pesto

Mellow Parsley-Basil Pesto
This Recipe:
Makes about 1 cup
Start to Finish
18 min
10 minutes
8 minutes

2 tablespoons unsalted butter

3 tablespoons pine nuts

2 garlic cloves, smashed flat with the side of a knife and peeled

1 cup each parsley and basil leaves

4 to 6 tablespoons mild olive oil

¼ cup finely grated parmesan cheese

Freshly ground black pepper



1.  In a small skillet over medium heat, melt the butter. Add the pine nuts and cook, stirring a few times, until they begin to color slightly, 5 minutes. Add the smashed garlic cloves and continue to cook and stir until fragrant, about 3 minutes.

2.  In a food processor, pulse the herbs until finely chopped. Scrape in the buttery pine nuts and garlic and pulse a few times. With the machine running, drizzle in oil until the pesto reaches the desired consistency.

3.  Pulse in the cheese, season with black pepper; serve immediately or transfer to an airtight container and refrigerate for up to a week or freeze for up to 2 months.

Find out more about this recipe on Mom Appetit's blog.

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