Creamy Pesto
This is a recipe that encapsulates the high fat ingredients but healthy fats to nourish your body. Believe it or not, pesto contains the kind of fats that your body needs for recovery. Yes, it is okay to eat whole fat foods. My basil plant has been flourishing and since I’ve gotten a new blender for Valentine’s, I thought ‘Why not make pesto!’. Best part about this recipe is that if you make a big batch, it freezes really well for days when you need a quick meal!
Notes:
This recipe yields about 600ml (approx. 9 servings) of pesto sauce which is plenty, so feel free to half the recipe for a smaller batch of sauce.
To make this vegan friendly
Ingredients:
5 cups basil leaves
1/2 cup toasted pine nuts (toast the pine nuts in a pan)
1/2 cup freshly grated cheese (avoid using strong cheese i.e smoked cheeses. I used some left over Spanish truffle manchego cheese)
[to make this vegan, omit the cheese]1/2 large avocado (optional but this is where
