Homemade Pesto Recipe

Pesto goes well with breads, pastas, pizzas and can even be used as salad or nachos dips. Pesto is really very simple to make. All you need is a food processor and the ingredients. In fact when you make them yourself, it is much tastier and healthier too.

Here's the ingredients that I used:
• 150g fresh basil (3 bags)
• 3 cloves of garlic
• 50ml olive oil (use as much as you need)
• 50g pine nuts
• 2 tablespoon flaxseed (optional)
• Salt and pepper to taste
• 30g Parmesan cheese or 30g Nutritional Yeast (for a vegan option)
Skip the cheese or nutritional yeast if you don't want a creamy finish to your pesto sauce. 

• Combine the basil, pine nuts, flaxseed, garlic and cheese / nutritional yeast in the food processor. Process until you get a coarse consistency.
• Add olive oil and continue processing until you get a smooth consistency. I like mine a little coarse so I add in 1/2 of the pine nuts with the olive oil.
• Season with salt and pepper.
This keeps in the fridge for 6 weeks and taste better as you "age" it. Having made a bottle of fresh pesto, I have been guilty of having it with my pasta for 2 nights. Yes, it is so delightful that I didn't mind 2 nights of the same dinner for myself (soup diet for the hubster who is now nursing the full flu works).

A quick meal but satisfying. Cooked choice of pasta to my preferred firmness. Approximately 5 minutes for the angel hair pasta and 10 minutes for the vegeroni. Cooked the pesto with 20g of pine nuts and 5 large button mushrooms (canned). Toss the pasta with the pesto mix and voila...dinner is ready! You can of course have the pasta with just the pesto but I wanted something with more bite and nutrition since it was a one plate meal.

20 minutes to whip out the pesto and cook this pasta.
Vegeroni pasta with the same ingredients of pesto, pine nuts and remaining button mushroom but I sprinkled some Merkén chili pepper for some spicy kick.

A simple but versatile sauce that one can make easily. You of course also add other herbs like parsley, rosemary or cilantro and use other nuts like pecan and walnuts. The original recipe does not call for flaxseed but I have added them for good fats which is necessary for a runner's vegan meals. I am not a vegan but my vegan meals have been very efficient fuel for my training and races.

Drop me a line via email or comment below or any of the following social media channels to let me know of your favourite pesto recipes an usage.

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