Store bought pesto’s are great if you are short on time, but if you like growing your own basil or you would like to try a completely wholefood version, then this is a great recipe for you. I’ve used the basil from my garden this year, and making multiple batches so I have some for winter when the basil season is over. It keeps in the freezer for months, and you can either leave it out to defront, or just pop in the microwave for 10-30second.
You would count a heaped tbs of pesto as a “healthy fat serving” (~10g fat), but it also adds a good 5-7g of protein to your meal or snack too, thanks to the high protein content from nuts and parmesan. Basil contributes to your “plant points” gut health, and extra virgin olive oil is wonderful for your brain health, blood sugar control, and inflammation. So ladies please enjoy pesto in your life, guilt free!
Kim xx
Ingredients
- 200ml Olive oil
Healthy Fats and Protein
- 1 cup nuts (I recommend almonds, cashews, walnuts, or brazil nuts – or a mix!)
- 1 packed cup of grated parmesan
Herbs/Fibre Points:
- 36 Basil Leaves (Or 1 breakfast bowl full).
Salt to taste!
Method
Add all ingredients into a food processer and blend till smooth. Scrape into a glass far and store in the fridge if you think you will eat it all in a week. Otherwise put half of the mixture into another jar and store in the feezer to keep fresh for another time :). Enjoy!
Kim x
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MIND YOUR NUTRITION
Kimberley Bell, Registered Nutritionist
Auckland, New Zealand
Master your mind and become your own body expert.
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