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Half-a-Stick-of-Butter Pesto

By Annie Dru, CCE
Ingredients
- 1 bunch fresh basil
- 1-2 cloves garlic
- Pinch of salt
- 2 tablespoons pine nuts
- ¼ cup olive oil
- ½ stick grassfed butter
- ¼-½ cup grated parmesan
- Juice of 1 lemon
Directions
Wash basil, remove leaves from stems, and dry. Place pine nuts, salt, garlic, and basil in food processor or blender and process on slow speed. Slowly drizzle olive oil through the feed tube or feed opening until pesto begins to come together. Add butter in small chunks. Add Parmesan and process until desired smoothness is achieved. Finish with lemon juice to keep the color bright.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2015 | Volume 39, Number 2
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