A little southern twist on basil pesto subbing in peanuts for pine nuts.

Ingredients

  • 2 cups cups basil leaves
  • 1/4 cup parmesan or pecorino
  • 1/4 cup Hubs Sweet Heat Peanuts
  • 2/3 cup extra virgin olive oil
  • 1 garlic cloves
  • sea salt and freshly ground pepper to taste

Directions

  1. Add all the ingredients except 50% of the oil, and process while drizzling in the rest of the oil. Blend until preferred texture (we like a little chunky not uniformly smooth).
Pro Tip: You can freeze extra pesto in ice cube trays, then store in an airtight freezer bag.

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