Fresh Basil Pesto
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 cup
Course: Appetizer, Side Dish
Author: Heather Nicholds
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.
- 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
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.
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