Recipe for Easy-To-Make Basil Pesto
Recipe for Easy-To-Make Basil Pesto
Recipe for Easy-To-Make Basil Pesto
Sometimes the best ingredients we can add to our food are the simplest – such is the case for this recipe for easy-to-make basil pesto. This fresh addition works in all sorts of dishes, from soup to spaghetti sauce! The best part is the taste (of course) but the nutrition factor shouldn’t be ignored.
In addition to good salt and olive oil, this pesto contains a huge list of nutritious ingredients. One such hero are the pumpkin seeds. A lot of basil pesto recipes only use pine nuts. Adding pumpkin seeds is an unexpected twist that not only adds protein but healthy fats too! According to Healthline, adding even a small amount of pumpkin seeds to your diet can help a heart stay healthy along with keeping blood sugar in tact. That’s pretty amazing since people often associate pumpkin only with pie!
What about the basil? Did you know basil can help with inflammation; with arthritis, along with tasting amazing? Who knew? Yes, this pretty herb is healthy, too. There are some studies that show eating basil can help with avoiding other diseases, such as cancer. I really should dedicate a whole blog post just on basil! Until then, you can see more here.
Ingredients for Simple Basil Pesto
– 2 tablespoons pine nuts
– 1 large or 2 cloves garlic
– 2 tablespoons sprouted pumpkin seeds
– 1 teaspoon real salt
– 3 ounces fresh basil (about 3 loose cups)
– 1/2 cup of chickweed (optional)
– 1 cup extra-virgin olive oil
– 1 cup freshly grated parmesan cheese (may use pre-shredded but not recommended)
The most time-consuming part for this easy-to-make basil pesto is the cleaning and gathering of the basil. One large bunch of basil from the farmer’s market (after cleaning and eliminating most of the stems) weighs about 3 ounces. This is a little more than 3 cups of basil, gently packed. However, this recipe yields about a cup of basil pesto. Additionally, you may gather some chickweed if you grow or forage it (organically). This can give your recipe an extra punch of nutrition, for sure!
food processor seems to work best
Instructions
1. Using a food processor, pulse the garlic, the pine nuts, and the salt for about 10 seconds.
2. Add the basil and pulse about 10 times until the basil is chopped.
3. Turn on the processor and stream in half the oil. Scrape down the pesto.
Drizzle in another 2 tablespoons of oil with the machine on. I put half of the pesto in a resealable container and stir in the cheese. Use this fresh mixture in any of your dishes. Go to step 4 with leftovers.
4. Pour the remaining pesto in an ice cube tray for future use. Freeze it without any cheese. (Although I must admit I do sometimes freeze with the cheese in.)When defrost the cubes, add parmesan. It’s good to refrigerate the fresh container to be used over the next week and freeze the ice cube tray.
5. When the cubes are frozen (we only have the tray half-way filled), place them into a freezer bag. Use the sauce for pasta, soup and more! It is great on this quiche recipe.
He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth; And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man’s heart.
Equipment ideas/inspiration:
Gardening gloves (these are awesome)
Plant Propagation Station for root sprouting
Fun Resources:
Audio Bible or other leather options!
Hard-covered Spirit-Filled Life Bible
Really Great Living Commentary Hardcover
This is the online commentary, which is constantly being updated
Another great book resource for food referencing
Not related to Pesto, but good resources none-the-less:
Did I mention I love this company? Just in case you’d rather not use Amazon.
Cocao (not used in this recipe, but good!
Sea Salt (I prefer this brand)
More Recommended Equipment:
Excalibur Dehydrator for seeds, nuts herbs drying to use in your smoothie
Email me if you’d like a LifeintheGreen.House mug
Some links are affiliate links, which means I make a small commission at no extra cost to you. See more info here.
Photo by shibani Mishra on Unsplash
Sometimes the best ingredients we can add to our food are the simplest - such is the case for this recipe for easy-to-make basil pesto.
Ingredients
- 2 tablespoons pine nuts
- 1 large or 2 cloves garlic
- 2 tablespoons sprouted pumpkin seeds
- 1 teaspoon kosher salt
- 3 ounces fresh basil (about 3 loose cups)
- 1/2 cup of chickweed (optional)
- 1 cup extra-virgin olive oil
- 1 cup freshly grated parmesan cheese (may use pre-shredded but not recommended)
Instructions
2. Add the basil and pulse about 10 times until the basil is chopped.
3. Turn on the processor and stream in half the oil. Scrape down the pesto.
Drizzle in another 2 tablespoons of oil with the machine on. We put half of the pesto in a resealable plastic container and stir in the cheese.
4. Pour the remaining pesto in an ice cube tray for future use. Freeze it without any cheese.When defrost the cubes, add parmesan. Pour the remaining 2 tablespoons of olive oil over the pesto in the ice cube tray and the plastic container. We refrigerate the container to be used over the next week and freeze the ice cube tray.
5. When the cubes are frozen (we only have the tray half-way filled), place them into a freezer bag. Use the sauce for pasta, soup and more! It is great on this quiche recipe.
Prep time: 15
Cook time:
Total time: 15
Servings: 5
Serving size: 1/4 cup
Meal type: Breakfast, Lunch, Dinner, Sidedish, Appetizer, Raw
Special Equipment needed: food processor or blender