Basil Pine Nut and Red Onion Pesto

Heart healthy raw garlic and onions come together to balance airy-sharp pine nuts with lemon juice that pops, and leafy, wonderful basil. Also, smells LOVELY.


  • 2 cups fresh basil
  • 4 Oz pine nuts
  • 1/3 cup fresh red onion
  • juice from one lemon (about 3 tbsp)
  • 3 raw garlic cloves (about 2 tbsp)
  • Optional: black pepper and salt to taste

Special equipment: high speed blender or food processor, air-tight container with lid

Prep time: 5 minutes
Yields: 16 servings/2 cups of pesto (1 Tbsp per serving)

Preparation: blend all ingredients together until smooth and creamy, then seal in an air-tight container with a lid and enjoy with your favorite meal! (***Note: pesto will last refrigerated for up to 3-4 days.)

Yasmine’s notes:

Sweet, mild, classic, and creamy, as the raw alliums help to cut the fat, with no extra oil required. πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚ Plate on top of zucchini noodles for a simple noodle meal, for instance, or spread on top of sweet potato toast slices with fresh tomatoes, dill, green onions, and jarred artichokes. (My mouth’s watering as I type this, dude!!!!!)


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