A basic green pesto is made with a few simple ingredients: nuts, olive oil, basil, garlic and parmesan. Rich in healthy monounsaturated fats and phytochemicals, pesto is a great way to add flavour to any dish. It’s often eaten with pasta (which is delicious!) but it also works well as a sauce over chicken or fish, or a dip for vegetables.
Pesto is really easy and fun to make, and you can experiment with all kinds of combinations of different nuts and flavours. I like to use almonds in place of pine nuts, but I also find walnuts work great, and you can even use a combination of them! These are processed together with rich olive oil and basil, with the addition of spinach for an extra greens and added nutrients.
YOU WILL NEED:
- A food processor or a high-powered blender (I use a Nutribullet Pro)
- 50g almonds (or try using walnuts, or just pine nuts)
- large handful of fresh basil leaves
- optional: large handful of spinach leaves
- 40g grated parmesan
- ¼ cup extra virgin olive oil
- 2 cloves of garlic
- 1 Tbsp lemon juice
- salt & pepper, to taste
1. Add the nuts to a food processor or high-powered blender, together with the parmesan, basil leaves, spinach and garlic. Pour in 6-7 Tbsps of a good quality olive oil and squeeze in the lemon juice.
2. Process until blended into a thick, smooth green sauce. If it’s still a bit too thick, add a further Tbsp of olive oil or water to loosen the pesto slightly.
3. Taste and season with a pinch of salt and pepper as required.
4. Transfer to a jar or airtight container, and store in the fridge.
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Looking for a vegan pesto recipe instead? Click here!