What makes this A “Healthy Pesto”?
Just wait for it, you are in for a healthy treat! This Healthy Pesto made of all great things, herbs, nuts and EVO and it is going to become your favourite. I guarantee you!
So how did I come up with this Healthy Pesto recipe?
I let you in on a secret, even though I am a trained chef I hardly like to follow recipes when it comes to cooking for me and my family. Often I open my fridge and look at all the ingredients and come up with something spontaneous. Don’t you agree cooking is more fun when it is spontaneous and not mundane?
I am always lookout for healthy recipes because of my Hypothyroidism and some other health problems. I do a lot of research before I try to include certain ingredients in my diet. And my knowledge of Nutrition subject definitely comes in handy.
If you follow my facebook page you will know how many useful articles I post there to make my followers aware about food, nutrition and healthy lifestyle.
Anyway getting back to this Healthy Pesto recipe, this is how exactly this recipe was born. I wanted a light, packed with nutrients and flavours recipe for pasta, sandwiches and as even as a dip.
This is a win win recipe and I use it for everything I mentioned above. I hardly go for bottled sauces and pestos, so if you are like me you are going to love this recipe.
You can store this pesto in the refrigerator for upto 2 weeks, however I do advise that you finish it in 5 days to enjoy the flavours. Also one more tip, always mix it well before using it as the oil floats on the top.
If you like pestos as much as I do try this Kale Pesto recipe.
Make a simple pasta using this Healthy Pesto and stay healthy people!
- 80g fresh basil
- 10g fresh oregano
- 5g fresh flat leaf parsley
- ½ ripe avocado
- 10g garlic finely chopped or minced
- 1 tbsp lemon juice
- 220ml Extra Virgin Olive Oil
- 60g pistachios
- 40g Pecorino Romano Cheese grated or Parmesan cheese grated
- 1 tsp or to taste freshly cracked black pepper
- Salt to taste
In a food processor place the avocado, herbs with garlic and pistachios. Pulse it till it is slightly coarse. Add in the cheese, salt and pepper, blitz it 2-3 times until all mixed.
Slowly start adding olive oil while blitzing the pesto. Blitz until you have the pesto consistency.
Store it in clean glass jar and keep it in the refrigerator upto 2 weeks.
Use it for pasta, sandwich spreads or as a dip.