Creamy Pesto Recipe

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Creamy Pesto Recipe

Creamy Pesto Recipe

CREAMY PESTO Recipe
Ingredients:
2 cups basil leaves, fresh, stemmed
1/4 cup pine nuts
3 cloves garlic, whole
2 tablespoons olive oil
3/4 cup Just Mayo
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Creamy Pesto Recipe

Directions:
• In a large bowl, prepare an ice water bath. Set aside.
• Bring a large pot of water to a rolling boil. In batches, using a slotted spoon, lower the basil leaves into the boiling water and submerge for 5-10 seconds until just wilted. Remove the basil and immediately submerge the basil in the prepared ice water bath to stop the cooking process. Repeat until all basil is blanched. This will preserve the bright green color of the basil.
• Remove the blanched basil from the ice water bath and place into a clean dish towel. Squeeze out any excess water from the basil. Set aside.
• Toast the pine nuts in a dry skillet over low heat, stirring frequently until golden brown in spots, about 2-3 minutes. Transfer to a plate to cool.
• In a food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped.
• Add the olive oil, Just Mayo, lemon juice, salt, and black pepper to the food processor and process until very well blended, scraping down the sides as needed. Add additional salt and pepper to taste.
• Serve with your favorite cooked pasta, on toasted bread, or in sandwiches.

Creamy Pesto Recipe

Hampton Creek is bringing healthier and more affordable food to everyone, everywhere. We believe that solving the problem means solving the problem for everybody—not just those who can afford it. Our technology, which is based upon understanding plants from every corner of the planet, enables consumers, food manufacturers and the largest retailers around the world, to offer better, healthier products, at a more affordable cost.

Creamy Pesto Recipe

More info:

Creamy Pesto Recipe

Find Just products at:

Creamy Pesto Recipe

CREAMY PESTO Recipe
Ingredients:
2 cups basil leaves, fresh, stemmed
1/4 cup pine nuts
3 cloves garlic, whole
2 tablespoons olive oil
3/4 cup Just Mayo
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
• In a large bowl, prepare an ice water bath. Set aside.
• Bring a large pot of water to a rolling boil. In batches, using a slotted spoon, lower the basil leaves into the boiling water and submerge for 5-10 seconds until just wilted. Remove the basil and immediately submerge the basil in the prepared ice water bath to stop the cooking process. Repeat until all basil is blanched. This will preserve the bright green color of the basil.
• Remove the blanched basil from the ice water bath and place into a clean dish towel. Squeeze out any excess water from the basil. Set aside.
• Toast the pine nuts in a dry skillet over low heat, stirring frequently until golden brown in spots, about 2-3 minutes. Transfer to a plate to cool.
• In a food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped.
• Add the olive oil, Just Mayo, lemon juice, salt, and black pepper to the food processor and process until very well blended, scraping down the sides as needed. Add additional salt and pepper to taste.
• Serve with your favorite cooked pasta, on toasted bread, or in sandwiches.

Hampton Creek is bringing healthier and more affordable food to everyone, everywhere. We believe that solving the problem means solving the problem for everybody—not just those who can afford it. Our technology, which is based upon understanding plants from every corner of the planet, enables consumers, food manufacturers and the largest retailers around the world, to offer better, healthier products, at a more affordable cost.

More info:
https://www.hamptoncreek.com/
Find Just products at: https://www.hamptoncreek.com/just-find-it
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3 Comments on "Creamy Pesto Recipe"

  1. For pesto you definitely want to use fresh basil as it comes. No need to
    boil it or else. Just wash it clean and use it raw.

  2. what was the song

  3. For the first three notes, I was like ooh vivaldi’s autumn! then the 4th
    note came and I was like, oh… >.> nvm

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