Healthy Pesto

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What makes this A “Healthy Pesto”?

Just wait for it, you are in for a healthy treat! This Healthy Pesto made of all great things, herbs, nuts and EVO and it is going to become your favourite. I guarantee you!

So how did I come up with this Healthy Pesto recipe?

I let you in on a secret, even though I am a trained chef I hardly like to follow recipes when it comes to cooking for me and my family. Often I open my fridge and look at all the ingredients and come up with something spontaneous. Don’t you agree cooking is more fun when it is spontaneous and not mundane?

I am always look out for healthy recipes because of my Hypothyroidism and some other health problems. I do a lot of research before I try to include certain ingredients in my diet. And my knowledge of Nutrition subject definitely comes in handy.

If you follow my facebook page you will know how many useful articles I post there to make my followers aware of food, nutrition and healthy lifestyle.

I use this Healthy Pesto as a dip, for pasta and for pizza.

Anyway getting back to this Healthy Pesto recipe, this is how exactly this recipe was born. I wanted a light, packed with nutrients and flavours recipe for pasta, sandwiches and as even as a dip.

This is a win-win recipe and I use it for everything I mentioned above. I hardly go for bottled sauces and pestos, so if you are like me you are going to love this recipe.

How long can I store this healthy pesto?

You can store this pesto in the refrigerator for up to 2 weeks, however, I do advise that you finish it in 5 days to enjoy the flavours. Also one more tip, always mix it well before using it as the oil floats on the top.

If you like pestos as much as I do try this Kale Pesto recipe.

Make a simple pasta using this Healthy Pesto and stay healthy people!

Ingredients:

80g fresh basil
10g fresh oregano
5g fresh flat leaf parsley
½ ripe avocado
10g garlic finely chopped or minced
1 tbsp lemon juice
220ml Extra Virgin Olive Oil
60g pistachios
40g Pecorino Romano Cheese grated or Parmesan cheese grated
1 tsp or to taste freshly cracked black pepper
Salt to taste

Instructions:

In a food processor place the avocado, herbs with garlic and pistachios. Pulse it till it is slightly coarse. Add in the cheese, salt and pepper, blitz it 2-3 times until all mixed.

Slowly start adding olive oil while blitzing the pesto. Blitz until you have the pesto consistency.

Store it in clean glass jar and keep it in the refrigerator upto 2 weeks.

Use it for pasta, sandwich spreads or as a dip.

Gayatri Singh