I have always loved pesto for as long as I can remember. Pesto pasta was an all-time favorite of mine as a little kid. Now I whip up my own version, which is dairy free, and I add it to everything, like my Lemony Grilled Chicken, paired with vegetables as part of a crudite platter, or dolloped on top of a quinoa bowl.
I also used to think pesto was so unhealthy and high in calories! Now, I know that it’s actually full of healthy fats, especially when using a high quality extra virgin olive oil. Mine includes pine nuts (high in manganese, magnesium, monounsaturated fat, and Vitamins E and K) and fresh lemon juice (a powerful detoxifier). Hope you enjoy it as much as I do!
Ingredients
4 cups loose basil leaves
3 tablespoons pine nuts (or ¼ cup walnuts)
3 tablespoons extra virgin olive oil
1 garlic clove
Juice from 1 lemon
¼ teaspoon sea salt
⅛ tsp pepper
Directions:
Place all ingredients in a blender or food processor and blend until smooth.
Paired with lemony grilled chicken and veggies
Enjoyed with grain-free Mary’s Crackers
