Homemade Pesto

Homemade Pesto

As you might have seen from my last post, I am up to my ears in fresh herbs (which is such a good thing)! I have been making this Homemade Pesto recipe lately on a weekly basis to go over pasta, served alongside grilled chicken or shrimp or as a topping to fresh salmon. This recipe is so easy to make—my fifteen year-old, Zachary made this batch for me. Toss fresh basil, garlic, Parmesan, olive oil, salt and a touch of a fresh lemon juice in a blender or food processor. It’s that easy!

Similar to cilantro, basil if filled with many health benefits including helping to rid of acne, help replenish iron and more. Basil is a good source of vitamin A and can help with cardiovascular health. Basil is also an anti-inflammatory food so it can also help individuals with inflammatory health problems such as rheumatoid arthritis or inflammatory bowel conditions. Try this recipe and enjoy fresh basil all summer long.

Homemade Pesto

Prep Times:

10 minutes

Yield:

2 cups

Ingredients:

3 cups packed fresh basil leaves
3 cloves garlic
3/4 cup grated Parmesan cheese
1/4 cup pine nuts
Dash salt
1 to 2 tablespoons fresh lemon juice
1/2 cup olive oil

Preparation:

1. In an electric blender or food processor container, combine basil, garlic, Parmesan, pine nuts, salt and lemon juice. Pulse with until mixture is combined. Add olive oil in a slow steady stream while continuing to blend to a smooth paste. Serve over whole wheat pasta or store in the refrigerator for up to one week.

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