Easy Peasy Pesto
Here’s a great easy peasy recipe to help use up end of the season herbs. It just so happens that my herbs are always at their best right before the first frost of the season. Darn. So, I like to whip up a few batches of this recipe when I can, and throw the extras in the freezer to enjoy all winter long. I tend to make this recipe with basil being the headliner, but when I’m drowning in fresh cilantro, I use that too. It’s absolutely fabulous and oh so easy! It only takes a handful of ingredients, a blender, and a rubber spatula. You’re 5 minutes away from healthy (antioxidant rich), creamy pesto made to order, plus it’s vegan and dairy free.
⅔ Cup Whole Plain Almonds
2 Cups Fresh Basil Leaves or Cilantro
2 Garlic Cloves
½ Cup Olive Oil
1 ½ Tablespoons Lemon Juice
¼-½ Teaspoon Salt, To Taste
¼ Teaspoon Ground Pepper
Water, As Needed
Place all ingredients in a blender and blend until smooth, scraping down the sides as needed. The pesto sauce can be thinned by adding additional water (about a Tablespoon at a time) or additional Olive Oil.
This pesto sauce is great on pasta, spread on a BLT sandwich, topped on baked chicken, or turned into a vinaigrette dressing by adding a touch of white wine vinegar and drizzling on a salad.
Let your creativity run wild with this easy peasy recipe, and don't let any of this year's herb garden go to waste.
Sara Lynn, RN BSN
“If you don’t invest in your health, no one else will.”
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