MSPrebiotic® Pesto

by Red River College August 22, 2017

MSPrebiotic® Pesto

No more boring pasta or rice! Kick the flavor into overdrive with this homemade pesto recipe!


  • 4 cups Fresh Basil leaves, packed (half can be baby spinach)
  • 1 cup Parmesan cheese, grated
  • 1 cup Extra-virgin olive oil
  • 2/3 cup Pine nuts
  • 2 tbsp Garlic cloves, minced
  • 2 tsp Salt
  • 1 tsp Ground black pepper
  • 4 tbsp MSPrebiotic®


  1. Using a food processor, pulse basil leaves and pine nuts several times.
  2. Add garlic, cheese, and MSPrebiotic and pulse several times more. Scrape down the sides with a rubber spatula.
  3. While the food processor is running, slowly add olive oil in a steady stream, which will allow the mixture to emulsify and not separate. Occasionally stop and scrape down the sides.
  4. Season with salt and pepper to taste. Store in an airtight container in the fridge.

 Note: Remember not to heat MSPrebiotic® over 140°F (60°C) when preparing with food

Red River College
Red River College


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