Basil Pesto

I’ve been an addict for pesto since culinary school. I love the flavours it brings out in soups, sandwiches, pastas, salad dressings, dips, and sooo much more. It is the perfect addition to charcuterie boards, antipasto, and everything in between.

I’ve been meaning to make my own for a long time and though it’s been long overdue, today was the day. Though I think both red, and green pesto are wonderful, I always seem to lean towards basil pesto because it has this earthiness that I love. What better way to incorporate one of your favourite garden herbs as well. Especially if you seem to have a surplus.

ALSO, if you’re looking for something to quick up the healthy diet that isn’t boring – Basil is one of many herbs that have all sorts of wonderful vitamins, Vitamin K, A, C, Iron, Manganese, Magnesium, and Potassium. Basil is known to be a wonderful anti-inflammatory and can be used to provide relief from pain to a certain degree. Furthermore, it has antibacterial properties and helps protect on a cellular level. If you didn’t already put it on everything, well I suggest you do.

If you’re in the midst of using other garden herbs try making these dill quickles, perfect for snacking and highly addictive. 

Without further a do, I don’t want to bore you too much and I want to get back to my zucchini noodle and roasted vegetable pesto pasta dinner – here is my version of an earthy, refreshing, use on everything pesto! Yours and my, dirty little secret.

IMG_3068


Basil Pesto

125 G of Pine Nuts

2 Cloves of Peeled Garlic

1/3 Cup of Virgin Olive Oil (yes this makes a difference, this way you aren’t overwhelmed by a strong olive flavour) 

1 Bunch of Basil (is better picked from your garden)

1/3 Cup of Fresh Parmesan

Pepper and Salt to taste

IMG_3023Combine all ingredients in a food processor, blend until well combined. It’s okay for it to be a wee grainy, but if you aren’t a fan of the texture add another tbsp of oil and keep processing until fine.

IMG_3071Eat it with a bowl of zucchini noodles, spaghetti squash, roasted vegetables and some broccoli sprouts for extra yumminess. IMG_3077.jpg

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