Pesto Magnolia

Pesto Magnolia


  • 1 full stalk, cilantro (roughly chopped)
  • 6 ounces pignolias (pine nuts)
  • 4 cloves garlic (roughly chopped)
  • 6 ounces parmesan, shredded or grated
  • 2 serrano peppers, diced
  • 1/2 cup purple basil
  • 1 cup olive oil, unfiltered
  • 1 tablespoon, cayenne pepper
  • 1 tablespoon, cracked black pepper (tellicherry preferred)
  • fleur de sel, to taste


  • splash pignolias with olive oil and roast  in oven at 350 degrees for eight minutes or until golden brown
  • while pignolias are roasting, prep other ingredients
  • remove pine nuts from oven when ready and let rest.
  • add ingredients to blender
  • blend until texture is viscous yet textured.
  • add salt to taste.
  • serve with pasta, bread or a spoon, or bottle and present as gift.



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