Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, basil strawberry pesto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Basil Strawberry Pesto is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Basil Strawberry Pesto is something that I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook basil strawberry pesto using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Basil Strawberry Pesto:

1. Get 1 cup Fresh basil
2. Take 1/2 cup Arugula
3. Take 1/2 cup Cilantro
4. Make ready 3 tbsp Walnuts
5. Get 5 Strawberries
6. Make ready 1 oz Fresh mozzarella
7. Make ready 1/2 cup Olive oil

Separately, blend the strawberries (they'll form a liquidy mixture). Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth.

Instructions to make Basil Strawberry Pesto:

1. Roughly chop the basil, arugula and cilantro leaves in a food processor.
2. Add the walnuts, strawberries and mozzarella and process.
3. Drizzle the olive oil slowly and process to a smooth paste. Season with salt.

Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Transfer into a jar, close tightly, refrigerate, and use within a few days.

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