We are back with another episode of our USANA Kitchen series with this Basil Pesto recipe! 🌱 Basil dresses up any dish with its distinct flavor and bright, fresh color, and is a vitamin K and antioxidant powerhouse in dishes. This Basil Pesto is not just a pasta companion - use it as a dip for veggies, a lively dressing for salads, a saucy accomplice for grilled proteins, or an eye-catching spread for sandwiches. Basil Pesto 2 cups (46 g) packed fresh basil leaves (washed and blotted dry) 2 cloves of garlic, peeled ¼ cup (35 g) raw pine nuts ⅔ cup (142 g) extra-virgin olive oil ½ cup (45 g) freshly grated Pecorino romano cheese Sea salt (to taste) Ground black pepper (to taste) Preheat the oven to 350°F. Arrange the pine nuts in a single layer on a baking sheet. Toast for 5-10 minutes in the oven, until just turning golden brown. Add basil, garlic, toasted pine nuts, and olive oil to a blender and pulse until smooth. Transfer the pesto to a large mixing bowl. Stir in the cheese. Best ...