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Pesto is my favourite 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 raw zucchini noodles but it’s also great as a spread for bruschetta, a thick vinaigrette for salad, or a garnish for eggs, veggies, you name it.

Processed with VSCOcam with s2 preset

Processed with VSCOcam with s2 preset

Processed with VSCOcam with s2 preset

Making homemade pesto, or anything for that matter, allows you to choose what exactly goes into your meal. Packaged versions are known to contain a high amount of sodium and preservatives which is why I often stress the importance of making a habit of home-cooked meals. This recipe is high in iron, antioxidants, and vitamins A, C & K and is also the perfect detox food thanks to its inflammation-fighting, metabolism-boosting properties.

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The Ingredients {Yield: 12 servings Total Time: 10 minutes}

  • 8 leaves kale, deveined
  • 3 cloves garlic
  • 1/3 cup basil
  • 1/2 lb walnuts
  • 1/3 cup extra virgin olive oil
  • juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1 tsp coarse sea salt

The Directions

1. Place all ingredients, except olive oil, in a food processor or blender and pulse to combine ingredients. Then, blend for 1-2 minutes

2. Pour in olive oil throughout the blend process for a smooth consistency. Blend for an additional 30 seconds after all ingredients have been added, until desired texture is achieved

3. Store in refrigerator in air-tight container or jar for up to 10 days

4. For a nut-free version, use sunflower seeds in lieu of walnuts

*Photos by the super-talented Shayd Johnson

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