Recipes
basil pestos with oats

Basil Pesto with Oats

Servings: 1 cup
Course: Mains
Prep Time 10 minutes
Ingredients Instructions Video Notes

Ingredients
  

  • ¼ cup toasted pine nuts
  • ¼ cup toasted oats
  • 2 tbsp fresh lemon juice
  • 1 small clove garlic
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 cups fresh basil leaves
  • ¼ cup extra virgin olive oil plus more to taste for a smoother pesto
  • ¼ cup freshly grated Parmesan cheese

Instructions
 

  1. In a food processor, combine the pine nuts, oats, lemon juice, garlic, salt, and pepper. Process until finely chopped.
  2. Add the basil and pulse until incorporated.
  3. With the processor running, slowly pour in the olive oil until the mixture is creamy.
  4. Add the Parmesan cheese and process briefly.
  5. Taste and adjust the seasoning with more lemon, salt, or oil to your liking.

Video

Notes

  • The oats replace some of the nuts and help thicken the pesto without losing creaminess.
  • You can dry roast the oats in a frying pan for 2-3 minutes for a deeper flavor.
  • Store the pesto in an airtight jar in the refrigerator for up to 5 days.
  • To freeze, place the pesto in an ice cube tray; this will give you portions ready to use in pasta, pizza or salads.
  • For a vegan pesto, omit the Parmesan cheese or substitute nutritional yeast.
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