The humble pesto. Understated but bursting with nutrition and flavour! And it takes as little as 5 minutes to make, what’s not to love?
It’s rich in plant diversity, which means it’s a great source of prebiotics, providing the perfect fuel for happy, healthy gut bugs. It is also abundant in other essential macro and micronutrients to support your health.
This recipe has a few twists on the traditional Italian pesto. Extra plant foods add to the nutrient content, while the lemon juice adds a delightful, zesty kick!
Pesto is incredibly versatile. It can elevate various meals and snacks – think dips, scrambled eggs, omelettes, sandwiches, salad dressings, fish or meat marinades. Or everyone’s favourite; a bowl of comforting pasta.
The recipe below makes a large batch, perfect for those who are short on time. Simply freeze the excess in individual portions to enjoy at a later date.
Ingredients
- 200 g of fresh basil leaves
- 3 large leaves of calovo nero, stems removed
- 2 cloves of garlic, peeled
- Juice of 2 lemons
- 1 cup of mixed seeds and nuts (I like to use a mix of sunflower seeds, pumpkin seeds, cashews and walnuts)
- 35 g of parmesan cheese
- 1 TSP of sea salt
- 1/2 cup of extra virgin olive oil
Method
- In a food processor, simply add all of the ingredients.
- Blend until well combined and the pesto is a smooth consistency. If your mixture is too thick, simply add a splash of water and blend again.
- Taste and add more sea salt if needed.
It’s that simple! Your pesto is ready to enjoy. You can combine it with anything that takes your fancy. Remember: a little goes a long way!
Looking for a little inspiration? Then look no further! Add a spoonful of pesto to homemade hummus. Serve with vegetable crudites and toasted wholemeal pitta for a delicious, yet satisfying bite to eat!
Interested in boosting your plant diversity? Check out this article – Shopping for plant diversity – 4 easy tips.
Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8am to 8pm.
