Store bought pesto can be jam packed with sodium and preservatives to the point where it can feel pretty pointless to incorporate into a dish. I have a super quick homemade recipe that takes only 10 minutes to whip up! If you have a glass jar, make a large portion and store your leftovers to last you for the whole week.
This pesto is nutrient dense, low in sodium, and extremely delicious. And for a little nutritional information, I've got some extra info on how this pesto will keep you looking healthy from the inside out.
Pine nuts are the base and superstar of this healthy recipe. Bringing you a punch of iron (which is great to fight fatigue around that time of the month, ladies), Vitamins A C and D, boosts immunity, and is packed with healthy fats.
I also use fresh basil in this recipe which offers a plethora of anti-aging properties, can diminish inflammation and is packed with antioxidants.
Now on to the recipe:
- - 1 cup of pine nuts
- - 1 bunch of basil leaves, chopped
- - 1 tbsp nutritional yeast
- - 3 tbsp olive oil
- - 2 garlic cloves, minced
- - 1/2 of lemon
- - 2 tbsp Parmesan cheese (optional if you don't want recipe to be Vegan or Raw)
- In a blender or food processor, combine the pine nuts, chopped basil, and olive oil.
- Blend until the pine nuts turn into a fine mixture with the basil.
- Add the garlic and nutritional yeast, squeeze half of the lemon, and blend in the Parmesan cheese (only add the parm if you do not want to keep this a vegan dish)
- Blend every well until it turns into a nice mixture, but do not puree completely.
- Keep stored in an airtight jar in the fridge, or store half of your batch in the freezer if you want it to keep for longer.
A lil’ sumpin’ sumpin’ to add; this recipe is considered vegan and raw. If you are following either of these eating lifestyles, basil pesto is a stellar condiment to include into your daily menu!
I personally love putting this homemade pesto recipe in my zucchini pastas, and in egg dishes. What recipes do you use pesto in?