integrating nutrition, fitness, sprituality, conscious living, and a little sass
Store bought pesto can contain fillers, preservatives, trans fats or other non-optimal fats, and even artificial sweeteners. That’s why I opt to make a big batch at home that I know has the freshest and best ingredients possible…you can definitely taste the difference. Not only that, but your body will love you for making the switch to these powerhouse pesto ingredients.
This recipe is extremely versatile and lasts a long time in the fridge, but you can also freeze it if you make extra! However, this pesto probably won’t last long as you realize how great it can be to spice up just about any meal and give it that extra boost of flavor! You can also make it vegan by omitting the cheese, which is also a great option.
This is a raw recipe full of healthy fats from pine nuts and cold pressed olive oil! The garlic, which I like to load up on, is so full of medicinal properties that you’ll be warding off vampires and illness in no time. Basil is a great herb that may help reduce inflammation and swelling, while also containing anti-aging properties and antioxidants. I love to also add the parsley for an added nutritional boost. Parsley is great for removing heavy metals and detoxifying the body from carcinogenic compounds. It is another great source of antioxidants and high in vitamins A and C!
Directions: Blend basil, parsley, garlic cloves, 1/4 cup pine nuts, lemon juice, sea salt, and 2 tbsps of olive oil until smooth. Add a little water if necessary to get the mixture smooth. Next add the rest of your pine nuts and pulse, to add some texture. Next, transfer to a bowl and add parmesan cheese and the rest of the olive oil. Mix well and refrigerate! This recipe tastes best the next day and only gets better over time, enjoy!
Nutrition Facts (for 1/4 cup serving)