Pesto is the besto!
I don’t know about you but pesto, whatever kind is an all around winner for me. What’s not to like? its packed full of nutrient dense herbs, fats and vitamins, and its a flavour powerhouse when made from scratch. Leave the store bought jar aside friends, making pesto is quick, easy and totally worth the time taken to prepare. I add pesto a lot of the time to my meal preps for added flavour over my veggies and it completely transforms a standard meal. On the plus side you don’t need a lot of this wonder paste due to its high fat content – it will keep you full, satisfied and satiated for hours.
Traditionally, pesto will include a parmesan cheese, which I leave out as I don’t eat dairy, however if you’re KETO or fine with dairy and want to add cheese to the recipe, feel free, the fats and salts from the cheese will only increase the flavours into your recipe.
Benefits of Basil
- Contains Powerful Antioxidants.
- Is an Anti-inflammatory Herb.
- Contains Natural Antibacterial Properties.
- Acts as a Natural Adaptogen.
- Very high in vitamin K and Manganese
So, If you’re not already convinced to make this deliciously nutritious pesto lets get started with ingredients I like to use to make this flavoursome paste.
This recipe will make around 2 cups of pesto.
- 1 bunch of fresh Basil Leaves
- 1/2 cup of Raw walnuts
- 1 cup of Spinach
- 1 tsp of chilli flakes
- 3 tbsp high quality extra virgin olive oil – the better the oil the richer the taste
- Pinch of Salt
- 1/2 a freshly juiced lemon
- 2-3 sun-dried tomatoes
If you have a food processor, this is going to be the easiest way to create your pesto – throw it all in, blitz up and go.
However, if you don’t have a blender or food processor, no problem at all, you just need to finely chop the spinach and basil leaves, then mix in the remaining ingredients and chop to the texture you desire.