Homemade Pesto
A delicious and easy alternative to the traditional pesto
It is very important to have healthy fats in our diets for many physiological processes. Some of our favourite heathly oils are extra virgin olive oil, coconut and cold pressed flax oils which you’ll find in my recipes. Another great source is found in avocadoes which is used in this recipe and adds a beneficial smoothness factor too.
Almonds are used instead of pine nuts as it makes a perfect substitute and rich in calcium and many other micronutrients. Lemon juice allows our body to absorb plant-based iron better and I’ve added a touch to make this a delicious homemade pesto.
If you’ve got time, it’s always best to soak almonds overnight. If you want to try something a little different, try substituting one cup of the basil leaves with rocket (argula) leaves as I’ve done above.
Blend all the ingredients together until smooth and store in a airtight container in the fridge. Lasts up to 5 days if you add a thin layer of olive oil on top. It can be used with spelt pasta, in wraps, as a spread or with grilled vegetables. I finished the pasta off with a sprinkle of hemp seeds too. Enjoy!
INGREDIENTS:
1 avocado
2 cups basil leaves (or use 1 cup of rocket/argula and 1 basil)
2 cloves garlic
½ cup almonds
2 tbs lemon juice
Himalayan salt and pepper to taste
1 tbsp extra virgin olive oil
INSTRUCTIONS:
Place all ingredients in blender.
Blend on high speed for 1 minute until smooth.
Place in glass container with a drizzle of olive oil and store in fridge up to 5 days.
