Perfect Pesto: Home Made Deliciousness
I got all inspired with a week at home writing to make my own pesto, and a whole bunch of other condiments and treats I will be sharing on this blog.
The resources for amazing healthy whole food and clean eating recipes are endless.
Today I wanted to share one that I use from the WHOLEPANTRY APP Belle has done a great job at keeping this wonderful app inspiring, simple and easy to use. I recommend this app as fun way to get some goodness back into your kitchen without the fuss; and at no time do you see the word “dieting”…
Making your own pesto: why bother? WELL, let me give you 5 reasons it’s worth it
- No preservatives
- Quality natural ingredients you have control over (i.e all organic)
- No fillers – just the basics
- An essential oils and nutritional version that smacks with taste too
- It’s fun & fast! (In fact it was quicker for me to make this than go down to Coles and buy some)
So here you go!
Pre time: 5 minutes
Allergy info: Gluten Free/Dairy Free/Vegan
What you need ( I didn’t measure just added bunches of this and that – but have included the exact details below)
- Broccoli (1/2 head)
- Kale leaves (8)
- 3 coves of garlic
- 40 grams parsley
- 200 grams walnuts
- 80ml macadamia oil (or olive oil) – I used Brookfarm Macadamia oil. If you hop online you can get 10% off Brookfarm by putting the code LAGBF10
- 2 lemons, juice
- 1/2 teaspoon sea salt
What To Do
Chop the broccoli into pieces and throw all the ingredients into a food processor or blender (except the walnuts for now).
Blend for 2-3 minutes and then add the walnuts and blend for about 30seconds or until you have a pesto like texture. I like to keep mine a little bit rustic so did not over blend.
Scoop it out (tasting as you go is allowed – you’re the chef …) and place into a covered jar in the fridge. It lasts up to 10 days refrigerated. I have also frozen some to see how that goes to use with dishes etc when it’s busy.
Belle at the WholePantry always puts thoughtful notes in: such as leaving out the walnuts and replacing these with sunflower seeds for a nut free recipe.
Hope you like this easy, no fail and delicious addition to your weekly nourishment.
PS: I have used Belle’s photos as my concoction tasted great but was a little messier looking and didn’t do her recipe justice in the photo department.
Health & Happiness and have fun!
PS: For those of you doing my FREE 4 week program at the moment – this is what I recommend you bring into week 3 as a nice way to add some healthy tasty options to your kitchen
More about super greens
Thanks to Belle at The Whole Pantry for her Recipe