Basic Lemon Pesto Sauce

May 15

What does this food offer in terms of nutrients and physical nourishment?
Protein (nuts/seeds, cheese)
Carbohydrates (herbs/greens)
Fat (oil, cheese)
Fiber (greens, nuts/seeds)
Other (herbs and greens are great sources of vitamin K, usually vitamin C, and antioxidants)

What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Herby
Salty
Nutty
Creamy
Light
Fresh
Earthy
Bright
Acidic

If you were to ask me right now what I’d want my death row last meal to be, I would tell you pasta shells with some variation of pesto. Or maybe thats just because I was going through all my pictures of pesto for this post?

The great thing about pesto is that its actually so versatile! If you follow me on Instagram, you’re familiar with how often I customize my pesto to what ingredients I have on hand. My favorite being the classic basil and pine nut combo! I’m also a huge fan of using walnuts instead of pine nuts for a cheaper, nuttier option.

To make a pesto work, you need:

Greens - basil, spinach, and kale are all great safe options. If you want to be bold and reduce food waste, experimenting with “scraps” like radish, carrot or beet tops is also fun!
Nuts or Seeds - pumpkin seeds, pine nuts, hemp seeds, and walnuts are my favorites!
Oil/Fat - I usually go with olive oil but avocado and avocado oil are also great options
Garlic - preferably fresh but garlic powder can work in a pinch
Cheese - something sharp and dry like parmesan or pecorino romano or a cheese alternative like nutritional yeast
Salt and pepper - to taste
Lemon - optional but very much encouraged, especially if you’re using kale or veggie scraps because it helps add brightness and cuts the bitterness!

In general, homemade pesto is a great opportunity to include healthy fats (olive oil, nuts, seeds), plant-based protein (nuts, seeds), antioxidants, and vitamin C and K (greens) into your meal! When we think of pesto, we sometimes pigeon hole it into being just for pasta but you can use it to top fish, meat, and eggs, or as a spread for toasts, wraps, and sammies!

The following is a customizable recipe so results may vary depending on what type of green, nut/seed or oil/fat you use. As you create your own, keep in mind you might have to make slight adjustments to achieve your desired texture and taste!

Allergens: May contain nuts, dairy

Servings: 4

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Ingredients:

4 packed cups of basil or roughly chopped greens

1/2 cup extra virgin olive oil

1/4 cup parmesan cheese, shredded

1/4 cup nuts

Juice of 1 lemon

4 cloves of fresh garlic (or 1/2 tsp garlic powder/granules)

Salt and pepper to taste

Directions:

In a blender or food processor, combine all ingredients on high speed until even texture is achieved. Tip: If you find your pesto is too thick, try adding more oil or a few tablespoons of water to thin it out. If yours is too thin, consider adding more greens.
Use as desired for a sauce, spread or topping. Store in the fridge for up to 3-5 days. Enjoy!