Contributed by Julie Negrin, nutritionist, cookbook author, wellness expert.
I love pesto – I eat it off of a spoon. As far as sauces go, it’s pretty healthy, adds a lot of flavor and can be served on just about any dish. I used almonds and walnuts here because that’s what I had in the pantry. This recipe is made without cheese – I like having a dairy-free version in my refrigerator and then depending on what I’m making or who I’m serving, I’ll add parmesan into the pesto or the dish.
I never measure anything when making pesto since I’m usually using up ingredients laying around but I did write this one down for you. Again, just use it as a guide and add your own flavor!
1⁄2 cup almonds, toasted
1⁄2 cup walnuts, toasted
2 cups basil leaves
1⁄4 cup parsley, chopped
1⁄4 cup olive oil
1 tablespoon garlic, minced
1 teaspoon kosher or sea salt (or more depending on your tastes)
Freshly ground pepper to taste
Place all ingredients in a food processor and puree until smooth. If necessary, add more olive oil for a creamier consistency. Serve it on pasta, sandwiches, fish, or in soups like minestrone. It keeps in the refrigerator in a sealed container for a week and in the freezer for several months. Freeze it in dinner size portions or ziplock bags for easy reheating.
*Cooking tip: be sure to mince small items like garlic before pureeing in a food processor – otherwise, they’ll flip around the blades and stay more whole than not.
Preparation time: 30 minutes
Yields 1 ½ ; cups pesto