Summer Pesto Recipe

I love a great pesto dish in the summertime. I think it’s the bright green color or maybe the garlicky, lemoney punch this adds to any meal. 


2cups basil leaves (or arugula)

1/2 cup walnuts (or pine nuts) 

4 garlic cloves

1/2 cup olive oil (the highest quality you can afford) 

3/4 tsp pink Himalayan sea salt, freshly ground 

 1/4 tsp black pepper, freashly ground

Juice of one lemon

3 TBSP nutritional yeast

INSTRUCTIONS: Put basil, nuts & garlic in food processor, pulse to roughly combine. Add all other ingredients and process to your desired consistency. 

SERVING IDEAS: Try it over spaghetti squash with a ton of other veggies diced up and mixed in. Add grilled chicken or shrimp for more protein. 

TIP: Pesto freezes well and thaws quickly so double or triple the recipe to be extra efficient. I freeze these in small containers; just enough for one meal for my family of three. Perfect solution for busy summer nights! 

PROPS: This recipe came from @KrisCarr of She’s one of my favorite cancer-survivor-turned-health-advocate and I have ALL of her cookbooks! 

Please share with any pesto-loving friends!

WANT MORE RECIPES? I’ve got a million of ’em. Let’s do a free health coaching session to learn what your family likes to eat and how we can create healthier versions of family favorites.  Call (303) 669-7284 or email