Pesto is so delicious. I don’t have any more to say on that topic.
This also makes a nice, compact meal on-the-go. (Unless you like carrying around an entire backpack or grocery bag with one meal in it, which I do often… we eat SO much over here!)
If you want to replace any of the ingredients, pesto is really forgiving. The essential ingredients in pesto are:
- Leaves (basil, kale, cilantro, nettles, etc…)
- Nuts (pine nuts, walnuts, pecans, hazelnuts, etc…)
- Lemon Juice
If walnuts aren’t your thing, experiment!
Basil & Walnut Pesto
One Serving (about 3.75 oz) Contains:
- 1 Protein Serving (from the nuts)
- 1 Fat Serving (from the oil)
- 2 oz (or about 2 packed cups) fresh basil leaves
- 1 oz (or 2 tablespoons) olive oil (2 fat servings)
- 4 oz nuts (2 protein servings)
- 1 lemon, juiced
- 3 cloves garlic
- 1/2 tsp salt, or more to taste
- Nutritional yeast (optional), to taste
- Put all ingredients in the food processor.
- Pulse at first, then speed it up at the end.
- Blend to your desired amount of chunkiness.
- Pesto is best fresh, but it will keep a day or two in the fridge. It may become a little brown when exposed to air, so it’s best eaten the same day.
Ideas for Use:
- Put on top of steamed spaghetti squash
- Put on top of spiralized veggie noodles