Lemony Basil Pesto

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!

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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

Paired with lemony grilled chicken and veggies

Enjoyed with grain-free Mary’s Crackers

Enjoyed with grain-free Mary’s Crackers