Betsy’s “OMG!” No Garlic Basil Pesto

By Betsy Vail 08/26/2013

Pesto is virtually the Venus de Milo of the culinary world (in my opinion). I offer up my affection and pay homage to this delectable spice siren and favorite!

Ingredients for Basic Pesto:

• 2 c fresh aromatic sweet Italian basil leaves (washed, blot-dried, and packed)
• ½ c olive oil
• ½ c fresh grated Parmigianino-Reggiano cheese
• ½ c organic sprouted pumpkin seeds
• 2 tsp onion powder
• 1 tsp ground oregano
• ½ tsp iodized salt
• ½ tsp black pepper
• a pinch of organic coconut sugar (optional)
• A small squeeze of fresh lemon juice (optional)

If it's early in the harvest season and the basil isn't quite as sweet as expected, I add a pinch of organic coconut sugar to balance the flavors.

Directions: 

1. Grind to a pesto texture. (My Ninja blender worked well for this.) Enjoy!

Creative Considerations
Creamy Pesto:

1. Heat 1 c of pesto, whisking frequently, on medium heat until it bubbles. Remove from heat and VERY slowly add ½ c of cream. Whisk until it's blended and creamy. 

Creamy Pesto with Basil Chicken Sausage

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