Subscribe to newsletter !
Easy Pesto Recipe
You know what’s always a lifesaver to have in your fridge? PESTO!
Seriously, you can use pesto to elevate the taste of anything and everything. A smear in a sandwich, a dollop on eggs, as a dip with veggies, in pasta (of course), on avocado toast and roasted veggies, or with crackers and cheese…
See, the possibilities really are endless!
It’s also so easy and simple to make. Contrary to popular belief, you don’t actually need basil and pine nuts to make pesto. As long as your base is some sort of green leaf, whether that’s an herb or veggie leaf, you’re good to go. Seriously!
I like to experiment and throw in whatever greens I have on hand: arugula, spinach, cilantro, parsley, basil, dill… and feel free to mix up your combinations too. Who actually has enough basil for a whole batch of pesto? I never do!
You then add a handful of seeds or nuts, a few chunks of parmesan or pecorino, a garlic clove or two (if you’re living on the edge and want some serious bite), and salt and pepper. Then you add many (and I mean MANY) glugs of evoo (extra virgin olive oil). You could even add a splash of lemon juice or apple cider vinegar for a nice acidic tang.
I love the taste of salty pecorino and prefer to use it over parmesan. Pecorino is made with sheep’s milk, as opposed to parmesan that’s made with cow’s milk. Personally, I find that sheep’s milk is easier to digest and makes me feel less bloated than milk from a cow does.
Bet you’re craving some salty pesto now, right? Below is a recipe for a basic version, but use this as a skeleton to make it your own way, depending on what you have on hand at home. It’s always going to be great… if it’s not, just contact me!
BOOM voilà, enjoy friends!
Health benefits of the ingredients
- Leafy greens/herbs: chlorophyll benefits include improved liver detoxification, improved digestion, and skin health protection
- Seeds/nuts: protein, healthy fats, fiber, vitamins, and minerals
- Garlic: antibacterial, anti-virus, antifungal, and antioxidant properties, and very good for keeping your body healthy
- Olive oil: lowers cholesterol levels, boosts metabolism, excellent source of vitamin E, improves digestion, feels great on the skin
- 2 cups of herbs/leafy greens
- 1 handful of seeds/nuts*
- 3-4 cubes of pecorino or parmesan, or more to taste
- 1 clove of garlic
- Lots of evoo**, until you like the consistency
- A splash of lemon juice or apple cider vinegar
- Salt and pepper
* My favourite seeds to use: pumpkin, sunflower
* My favourite nuts to use: almonds, walnuts, pistachios
- Add all ingredients in a food processor or blender.
- Blend until smooth.
- Keep refrigerated in an airtight container. I like to store mine in Mason jars; they look pretty and make nice gifts too!
Fun idea: miso and spinach pesto
- Swap 2 cups of herbs/leafy greens for spinach.
- Add 1/4 cup of miso to the pesto recipe above.
- Do not add additional salt; the miso is salty enough.
- Blend the spinach and miso with all the ingredients in the pesto recipe above, until you obtain your desired consistency.