Recipes

Chive-Basil Pesto

Servings: 1 cup Prep Time: 5 minutes Cook Time: 5 minutes

1. In a food processor, combine the pine nuts, lemon juice, garlic, salt n’ pepper and pulse until well chopped

2. Add the basil n’ pulse until combined

3. With the food processor running, drizzle the olive oil n’ pulse until combined. Add the Parmesan cheese if using n’ pulse briefly to combine.

**For a smoother pesto, add more olive oil**

Servings: 1/2 cup Prep Time: 10 minutes Cook Time: 10 minutes

1. Add all of the ingredients to a food processor n’ pulse until well combined, but not too smooth.

2.Store in an air-tight container for up to 4 days in the refrigerator.

Servings: 1 cup Prep Time: 10 minutes Cook Time: 10 minutes

Add lemon juice, honey, dijon mustard, ½ of the thyme leaves, sea salt n’ black pepper to a blender.
Blend to mix everything together.
Slowly stream the olive oil while blending constantly. Keep blending until the oil is fully mixed in.
After the oil is fully mixed, add the remaining thyme leaves.
Serve immediately or store in an airtight jar in the fridge for up to a week.

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