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Basil Pesto


1 cup of fresh basil

1/4 cup of olive oil

1 package of sweet and spicy trail mix 

1.5 tsp of minced garlic -  

1/4 tsp of salt

1/8 tsp of pepper

1-2 tbsp of water for desired consistency

Phase 4 Ingredients:

1 cup of fresh basil 

1/4 cup of fresh grated Parmesan-Reggiano cheese 

1/4 cup olive oil 

1/2 cup pine nuts, or walnuts, or 3-4 tbsp of nutritional yeast

1.5 tsp of minced garlic

1/4 tsp of salt

1/8 tsp of pepper 

Method for both:

Pulse basil and choice of nuts (Phase 4) in food processor, or bullet/blender several times. Add the garlic and cheese (Phase 4), and pulse. Scrape down sides and pulse a few more times.

Slowly stream in the olive oil while food processor is running, occasionally scrape down the sides.

Phase 1 recipe you may add 1-2 tbsp of water to thin to a desired consistency - optional 

Stir in salt and fresh ground pepper, you may add more to taste.

Brush on vegetables or faux potatoes after roasting.

Tip: To keep your pesto a nice green color you can blanch the basil for 1 min and place immediately in cold water bath, let cool and pat dry before use.

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