best basil pesto recipe
Makes 1 cup
What you need:
2 cups fresh basil, leaves only, washed and dried
1 cup spinach, leaves only, washed and dried
1 cup pitted green olives
1/2 cup walnuts
1/2 cup pine nuts
3 cloves garlic minced
1 tbsp lemon juice
Sea salt and pepper to taste
Method
Mince all ingredients by hand or place all ingredients into a food processor and pulse. If by hand:
1. Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more and continue to do this until ingredients are finely minced. Repeat with spinach. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop and repeat with walnuts and green olives. In the end you want a chop so fine that you can press all the ingredients together.
2. Transfer into a small bowl, add the lemon juice. Cover and refrigerate until ready to serve.
Nutritional Value
Serving Size: 2 ounces
Calories: 249
Total Fat: 21g
Saturated Fat: 1g
Carbohydrates: 4g
Protein: 11g
Fibre: 4g
**Add to quinoa or rice pasta
Hi Would it be good if instead of quinoa, or rice pasta I used organic wholewheat pasta made from bulhur wheat?
Thanks
Bulgur wheat is good also.
as our son is highly allergic to tree nuts :(, could I substitute the nuts with sunflower kernals and/or pepitas(pumpkin seeds) instead.
thanks
Sure, see how it tastes. I haven’t tried that..let us know how it goes!
Typically the constraint you aren’t running up against are generally your own pre-conceived stereotypes with the websites (tablets, etc)