Homemade Pesto

vegan-pesto

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:

[yumprint-recipe id=’11’] 

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?

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2 Comments

  1. […] this week I talked about my homemade pesto recipe. This is a perfect example of why you should make a larger batch so that you can use the leftovers […]
  2. […] made a low sodium pesto recipe before (you can see it here) and made Parmesan cheese an optional ingredient. Now I challenge you to create this recipe […]

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