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 www.KrisCarr.com. 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 email@example.com