Sip, Scroll, and Learn (Midlife Edition)

Prep time: 15 minutes
Cook time: n/a
Servings: 2

This versatile, no-cook sauce can be enjoyed with many of your favorite pasta, fish, chicken, soup, or vegetable recipes.

Ingredients

• 2 c. fresh basil, loosely packed
• ¼ c. toasted pine nuts
• 2–3 garlic cloves, peeled
• 1/3 c. plus 2 T. really good extra virgin olive oil
• 2/3 c. Parmesan cheese, freshly grated
• Sea salt and black pepper, to taste

Directions

1. Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, and peeled garlic cloves to the food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
2. Transfer to a medium glass bowl. Stir in Parmesan cheese and remaining olive oil to achieve the desired consistency. Season with salt and black pepper, to taste.
3. Use immediately or freeze leftovers in ice cube trays covered with a layer of olive oil. Once frozen, remove “pesto cubes” from trays and store in freezer-safe plastic bags for future use in soups or stews. Enjoy!

Nutrition (per serving)

• Calories: 405
• Protein: 9g
• Carbs: 5g
• Fiber: 1g
• Fat: 40g