I’m a picky pesto babe. I don’t enjoy pine nuts and therefore I’m not always pleased when I order pesto when I’m dining out. I know, I know, it’s a little thing but it does make a bit difference to me.

I’ve also been avoiding making my own pesto for a little because I LOVE the Trader Joe’s Vegan Pesto. It’s accessible, inexpensive, and addicting to the MAX.

Howeverrrrrr, I was making a bite size caprese salad and I didn’t want chopped basil, but a light and yummy pesto to enjoy with the mozzarella and tomatoes. That’s how this easy pesto recipe was created. Truly, pesto is pretty easy as the blender/nutri-bullet does most of the work (but I will be taking full credit, and you should too).

 

Ingredients

1 cup Basil

1/4 cup EVOO

2 TBS Grated Parmesan Cheese*

2 TBS Water (optional — I love a lighter sauce)

1 tsp Salt

 

*In order to make this vegan, adjust to vegan parm cheese

 

Directions

Add all ingredients to the blender/ nutri-bullet and let it work it’s magic.

Toss with pasta, salad, or whatever makes your heart soar!