What I love about pesto…

  • Easy to make
  • Source of good fat
  • Serve on your favourite pasta (mine is rice pasta)
  • Use as a dip with veggies
  • Use as a spread on sandwiches and/or wraps
  • Easy to change up: use a different nut or different green
  • Keeps in airtight container in the fridge for a couple of days
  • Easily freezes for about 3-4 weeks

 

3 cups of fresh washed organic basil leaves (no stems)

⅓ cup organic cold-pressed olive oil

½ cup organic walnuts

2 cloves garlic

½ cup organic grated parmesan cheese – optional

Pinch of himalayan salt – optional

 

Prep time: 10 minutes

 

Directions: Place ingredients in blender and combine until smooth. Add either of the options at the end of blending and give a few more pulses to mix them in.