Fresh Basil Pesto
It's so easy and healthy to make your own pesto at home, which makes great use of all the basil that matures all at the same time in late summer, plus avoids the added salt, oil, and cheese in most store-bought pestos.
Servings: 1 cup
Ingredients
- 1-2 clove fresh garlic
- 1/2 cup pine nuts, or sunflower seeds or walnuts
- 1 cup fresh basil
- 2 Tbsp nutritional yeast, optional
- 1/4 tsp sea salt, or Herbamare, to taste
- 1 cup alfalfa sprouts, or clover sprouts
- 1 lemon, zested and juiced
Instructions
- Put everything in a food processor or blender, and puree until smooth, pushing down the sides when needed.
- Serve as a spread for sandwiches or veggie burgers, as a dip, or tossed with chilled pasta and cherry tomatoes.
Nutrition
Calories: 91kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 97mg | Potassium: 112mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 450IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.1mg
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