- 1.In a food processor or blender, combine the basil leaves, pine nuts and fresh Spirulina. Pulse a few times until the ingredients are roughly chopped.
- 2.While the food processor is running, gradually pour in the olive oil in a steady stream. Continue blending until the mixture reaches a smooth consistency.
- 3.If using Parmesan cheese, add it to the food processor and pulse a few more times to combine. If you prefer a vegan version, you can omit the cheese or replace it with a vegan alternative.
- 4.Taste the pesto and season with salt and pepper according to your preference. Adjust the quantities as needed.
- 5.Transfer the pesto to a jar or container with a tight-fitting lid. It can be stored in the refrigerator for up to a week.
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- 2 cups fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese (optional, omit for vegan version)
- 2 tablespoon fresh Spirulina
- Salt and pepper to taste