Delicious herb pesto
Having been a long-time pesto fan; this was one recipe that I had been determined to re-create “cleanly.”
A little inspiration from the classic and its’ various reinventions, a few experiments, lots of tasting and voila!!
Pesto is one of those incredible creations from our Italian friends where produce takes centre-stage.
Perhaps it is this exact point that sees all of my favourite meals hailing from Italy?
Italian food philosophy is about ensuring the best possible produce first and foremost. Every action after that enhances and complements the produce; a point which has always sat really well with me. Among my favourite salads EVER is this Italian classic. You have to appreciate recipes that look and taste that good though are composed of a handful of ingredients. This pesto recipe attempts to stay true to that humble notion.
I use a whole lot of herbs in this recipe though if you decide the combination is not for you/want to try something new – feel free to mix it up! Fresh herbs are what I flavour my food with every single day and their benefits are plentiful! Different herbs offer us varying nutritional aspects though at a glance…
Herbs are anti-inflammatory and nature’s flavour!! Many provide us with an excellent source of vitamin K, iron, calcium and vitamin A, fibre, manganese, magnesium, vitamin C and potassium. Specific to this recipe is the below:
BASIL – provides powerful antioxidants
MINT – improves digestion
CORIANDER – has a cleansing-type effect – can remove heavy metal toxins in our bodies i.e. mercury
Not bad for some leaves right??!
Dairy-free & Clean Herb Pesto
INGREDIENTS – (makes a small container which lasts in the fridge for 2 weeks)
- 1/4 cup raw walnuts
- 1/2 cup EVOO
- 1 firmly packed cup basil leaves
- 1 firmly packed cup mint leaves
- 1 firmly packed cup coriander leaves
- 1/2 lemon (juiced)
- 1/2 tsp good quality salt
- Place all ingredients into a food processor or blender
- Blend well
- Store in an air-tight container in the fridge (can also be frozen)
- Stir before using and if you notice the mixture drying up just add a drop of oil and mix around
Baked with chicken, through warm/cold salads including the Caprese Salad mentioned above, atop grilled vegetables or mixed through my gluten-free pasta recipe (on the blog next week).
Average serving size – 10 grams
Calories – 73
Italy (the whole country really)