I love pesto - I use it as a dip with raw crudites, a spread on oat cakes and a topping for salads, soups, fish and of course pasta. I love a healthy pesto even more - so this recipe has become a firm favourite in my household. I make it all the time. It literally takes 3 minutes to make, and if you store it in an air tight jar in the fridge it last around 5 days.
It’s so much better tasting and better for you than store-bought. The leafy greens offer a wealth of liver boosting nutrition - magnesium, calcium, iron and folate amongst loads of others. And the brazil nuts deliver your daily dose of selenium and good fats which lower bad LDL cholesterol while giving you a double dose of Vitamin E for beautiful hair and skin from the pine nuts too which also have lots of manganese and magnesium. I feel so happy getting this goodness into my kids…
MAKES 1 medium jar’s worth
Ingredients:
– 1 cups of Brazil nuts & 1 cup of pine nuts
– 1/3 of a cup of water depending on your preferred consistency
– 2 large handfuls of rocket/ or 1 rocket: 1 of kale - I like this combo
– 1 handful of fresh basil leaves
– 2 squeezed limes or the juice of 1 lemon
–3 tablespoons of olive oil
– himalayan or sea salt & pepper
Optional: 1 tablespoon of grated parmesan cheese or nutritional yeast - this is a great Vitamin B boost
Method:
This is the easiest recipe, it takes 3 minutes:
Simply take the basil leaves from their stalks and squeeze the limes/lemon. Then place all of the ingredients into a food processor or your nutri bullet and blend for a couple of minutes until the pesto forms. Then season it to taste. Store in an air tight jar and it should last 5 days in the fridge. Hey p(r)esto…
So delicious with my fave brown rice pasta, flaked almonds and parmesan