This is a great sauce to spread on crackers and wraps. To use this combination as a sauce on veggie noodles, thin the texture by blending in
Serves: 4Hands-on: 8 minutesTotal: 8 minutesDifficulty: Easy
- 1 cup fresh basil
- 1½ cups fresh cilantro
- 2 cloves garlic, minced
- 4 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 cup pine nuts
- Using the S blade on a food processor, process the basil, cilantro, garlic, and salt until the basil is chopped.
- Add in the pine nuts and olive oil. Process until smooth. Use a spatula to scrape the sides of the food processor bowl. Do not over process—there should still be small chunks of basil and pine nuts in the sauce.
- Pesto will stay good for a couple of days in the refrigerator.