Superhuman Pesto

Superhuman Pesto

We've adapted this recipe developed by Emma Christensen as published on The Kitchn.  By adding 100% Cricket Protein Powder to our go-to pesto recipe we boost the protein content of this delicious summer staple. 

Feeding your basil plants Super-Plant Fuel might result in an overabundance of the aromatic herb but no worries--make a double or triple batch of pesto and freeze in ice cube trays for leftovers.  Other greens can be substituted for basil, or a variety of greens can be used to change the flavor profile.  Superhuman Pesto can be used on pasta or sandwiches, or included in an omelette for a real protein boost.  

INGREDIENTS & EQUIPMENT

5-6 ounces (2 big bunches, or about 6 cups gently packed) fresh basil leaves 1/2 teaspoon kosher salt
1/2 cup toasted pine nuts
2 Tablespoons 100% Cricket Protein Powder
1/2 cup grated Parmesan cheese
1/4-3/4 cup extra virgin olive oil (amount depends on preference)
 1-2 cloves garlic Blender or food processor

 

INSTRUCTIONS

1. Place 1/2 of the basil into a blender or food processor fitted with the blade attachment.  Add the nuts, cheese, garlic, salt and 100% Cricket Protein Powder and process or blend until the ingredients are finely chopped.

2. Scrape down the sides of the bowl or pitcher and add the remaining basil.  Process or blend until a uniform paste has formed, stopping to scrape down the sides of the bowl or pitcher as needed.

3. With the motor running, stream the olive oil into the herb mixture.  Less olive oil will make a paste good for spreading on sandwiches or pizzas; more will make a sauce better for pastas and stirring into soup.  Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

4. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.

For best appearance, use pesto right away.  Store any unused pesto in the fridge--it will darken and brown very quickly but will still be tasty and fresh for days.  

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