Ingredients
The following ingredients have 2 Servings
- 1 cup fresh basil leaves, packed
- 1 large clove garlic
- 2 tbsp. pine nuts
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3 tbsp. extra virgin olive oil, or as needed
- 1/4 cup Grana Padano cheese, grated
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley, packed
- 1 large Roma tomato, seeded and roughly chopped
- 1/4 cup pistachios, hulled
- 2 large cloves garlic
- 6 tbsp. Parmigiano-Reggiano cheese, grated
- 1 tbsp. freshly squeezed lemon juice
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 cup extra virgin olive oil, or as needed
- 1 cup fresh cilantro, packed
- 1 cup fresh parsley, packed
- 1/4 cup pepitas
- 2 large cloves garlic
- 1/4 cup cotija cheese (substitute feta)
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. hot sauce such as Cholula, or to taste
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 tbsp. canola oil, or as needed
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh cilantro, packed
- 1/4 cup unsalted cashews
- 1 tbsp. sesame seeds
- 1/2 tbsp. fresh ginger, chopped
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. chili oil (see Recipe)
- 3 tbsp. canola oil, or as needed
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
