Pestos are such no brainers that we're embarrassed to even mention it here on our blog but it just has to be said: you can make this with Medella Coconut Cooking Oil! It's odourless and neutral flavour doesn't overpower the taste of freshly picked basils so, win win!
What you'll need:
- 1 cup fresh basil
- 1 cup fresh baby spinach
- 1/4 cup extra virgin olive oil
- 1/4 cup Medella Coconut Cooking Oil
- 1/3 cup pine nuts
- 1/2 cup of freshly grated parmesan cheese
- 3 cloves minced garlic
- 1/4 tspn salt (or to taste)
- 1/8 tspn ground black pepper (or to taste)
What you'll need to do:
- Pulse pine nuts and greens in a food processor until finely chopped.
- Add garlic and cheese and pulse some more. Scrape the sides to make sure it is all incorporated.
- While the food processor is running, slowly pour in the oils. This helps the fats in the oils emulsify, keeping the oils from separating from the pesto.
- Sprinkle in salt and pepper to taste.
- Store or serve immediately. We tossed ours in bow tie pastas for some pizzaz.
Pro-tip: Pesto oxidises when exposed to air so keep it in an airtight container when not using immediately.
