Healthy Mama Magazine Issue 1 - July 2014 | Page 15

eats

E

FRE

The recipe: watch video tutorial here:
VEG
AN

goodness

TEN

GLU

RAW

FRESH BASIL PESTO
By Linda from The Organic Kitchen | Serves 8

E

Y FRE
DAIR

Fresh basil pesto is easy to make and literally takes three minutes! If you
are currently buying store bought pesto you will never go back after
making your own. Basil has many health benefits such as detoxifying
the liver, aiding digestion and clearing skin blemishes.

E
N
LI GY
KA ER
AL EN

I find that buying a plant is the most economical way to use basil. I
keep one or two plants on my porch or counter and pick leaves as
I need them. A plant usually lasts me a month and is cheaper than
store bought which only lasts a few days. If you can manage to
keep one alive in the ground, even better!
To make pesto you will need a food processor. If a big one isn’t
in your budget, Cuisenart makes a fabulous mini processor for
around $35!

2 cups fresh basil leaves, packed
¹/³ cup extra virgin olive oil
¹/³ cup pine nuts
3 medium sized garlic cloves, peeled (this is how I
peel mine!)
sea salt and freshly ground black pepper to taste
¼ cup freshly shredded Parmesan cheese (G Team
suggests cashews if you live dairy free)

1    Pulse garlic in food processor.
2    Add basil leaves, pine nuts and parmesan
(or cashews).
3    Purée in processor, slowly adding olive oil till
desired consistency is achieved.
4    Add a generous pinch of sea salt and a few turns of fresh pepper,
scrape down sides of processor and process again adding more
olive oil if necessary.
5    To save extra pesto, just place in a small dish, drizzle with olive oil to
prevent oxidation and cover with lid or plastic.
6    Keep in fridge for up to 5 days. This makes enough pesto for 16oz
of any pasta you choose.

Of course pasta isn’t
the only thing we use
basil pesto for!
We
use it on
pizza…

MAG

…on gourmet grilled
cheese sandwiches…

…or atop
salmon
15