This recipe is extremely simple and basil has high levels of antioxidants, magnesium and vitamins. This recipe was especially developed for people who are vegans, healthy eating and believe in balance of foods in their lives. The colour of the pesto is amazing is much better than shop-bought pesto. I hope you enjoy!
- 7 cups fresh basil leaves
- 2 cloves of garlic, peeled and cut in half
- 3/4 cup extra virgin olive oil
- 1/4 cup lightly toasted Pecan nuts
- 1/2 tsp freshly ground black pepper
- 1/2 of a lemon, juiced
- 1/4 tsp fine sea salt
- 1/4 tsp chilli flakes (optional)
In a blender, add in all the ingredients. Once combined put into a seal tight container, it will keep for 3 days or double the recipe and you can freeze it.
For vegans, add the Pecan Pesto into Pasta and add some vegan cheese as a light lunch.
For meat eaters, I used this recipe as inspiration but also added some mixed herbs, 1 tsp smoked paprika, 1/2 tablespoon of Philadelphia cheese, Parmesan cheese, red chilli flakes and 2 cloves of garlic (not three as the recipe states), half tsp ground black pepper, leeks and my homemade pesto. This was the result:
It was my first time making pesto and I was really impressed, especially as it is so quick to make. I think I will try a red pesto next time!
Have you made pesto? Which do you prefer green or red pesto? Would love to know your thoughts.