Pesto

Fresh homemade pesto is the easiest thing to make. Particularly in when you can get lovely big bunches of fresh basil from the Farmer’s Market. I don’t use as much garlic as many recipes call for, as the taste tends to linger a bit. Make a big batch and divide it into portions of an ice cube tray, wrap and store in the freezer for future use. It's great to have these summer flavors in the wintertime. The kids love a quick pesto pasta in their lunch boxes with peas and any leftover chicken. A food processor is helpful, but you can always chop by hand, it will just take a lot longer. Mix it up and try a variety of leaves, lemon basil, Thai basil, cilantro/coriander, or even arugula! I like to use lime to keep the leaves from oxidizing and doesn't overpower the flavor of the fresh leaves. 

VEGAN / PALEO

3 cups (100g) fresh basil, leaves only, firmly packed 

3 cloves garlic, peeled

¼ cup (80 ml) good quality extra virgin olive oil 

½ cup (75g) raw cashew nuts, soaked for 2+ hours, rinsed and drained 
½ lime juice, freshly squeezed

¼ tsp sea salt 
1 Tbsp nutritional yeast, optional

• Using a food processor, finely chop basil and garlic. 

• Scrape down the sides of the processor bowl, add the olive oil, cashew nuts and salt. Blend. Serve or store.

TRADITIONAL

3 cups (100g) fresh basil, leaves only, firmly packed

3 cloves garlic, peeled

1/3+ cup (80+ ml) good quality extra virgin olive oil

¾ cup (60g) grated pecorino romano or parmesan cheese

1/3 cup (45g) pinenuts

¼ tsp sea salt

• Using a food processor, finely chop basil and garlic.

• Add olive oil and blend again.

• Scrape down the sides of the processor bowl, add grated cheese and salt. Blend.

• Add pinenuts and pulse a few times so the nuts are coarsely chopped.

• Serve or store, adding an additional layer of olive oil on top to prevent browning.