Pesto is such a great condiment to keep on hand, especially for those indecisive “there’s nothing to eat for dinner” nights. You know the ones… checking the fridge over and over as if waiting for a miracle in the form of food, prêt-à-manger. It can easily be incorporated into many meals as the focal or peripheral ingredient. One of my favourite ways to eat it is simply tossed with pasta but it can also be great as a spread for bruschetta, a thick vinaigrette for caprese salad or a garnish for your cooked veggies.

Making homemade pesto, or anything for that matter, allows you to choose exactly what goes into your meal. Store-bought versions often contain a high amount of sodium {580mg sodium per serving} which is why I try to make a habit of cooking as many of my own meals as I can. This recipe is high in iron, antioxidants and vitamins A,C & K and is also the perfect detox food thanks to its cancer preventing, inflammation fighting, metabolism boosting properties.

The Ingredients {Yield: 12 servings Total Time: 5 minutes}

  • 1/2 head broccoli
  • 8 kale leaves, deveined
  • 3 garlic cloves
  • 40g parsley
  • 40g basil
  • 200g walnuts
  • 80ml olive oil
  • juice of 1 lemon
  • 1/2 teaspoon coarse sea salt

The Directions

1. Cut broccoli into a few pieces and place in blender or food processor along with all other ingredients, leaving out walnuts for now

2. Blend for 2 minutes. Add walnuts and blend for an additional 30 seconds or until desired texture is achieved

3. Store in covered jar in fridge for up to 10 days

*Note, for a nut-free version, use sunflower seeds in lieu of walnuts

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