Pesto is an incredibly easy condiment that adds huge flavor, style and pizzazz to so many savory dishes.

Besides being delicious, it is rich with nutrients that have amazing health benefits too.

I made this Pesto sauce recently and it was so quick and easy I wanted to share the recipe with you so that you can start adding it to your cooking repertoire at home!

Here is my favorite variation of this popular Italian recipe. This recipe is finger-lickin’ good, so roll up your sleeves and get ready to taste-test this wee Italian number until it is palate-perfect! I urge you to give it a go and let me know how you get on with it… Buon Appetito!

Green Pesto Ingredients



1 bunch of fresh basil


1/2 -1 lime (squeeze in the juice)


5 almonds


1 clove garlic


Sea salt to taste


Olive oil (1/4 – 1/2 cup)


Water if needed


Method:


Blend all the ingredients together in your kitchen, pulsing and blending for 1-2 minutes until you have a delicious sauce … And seriously, that’s it! Voila! Enjoy and eat with love! I mix this into a hot or cold pasta dish (try organic or spelt if you are wheat free), or serve generous amounts over seasonal greens, salads, grated carrot or raw zucchini ‘pasta.’

Important Chef Notes:



Basil — choose the freshest basil you can, and wash well. As you wash your basil be gentle and conscious and wash the basil with love Be generous! 



Lime — I like to quarter my limes and then squeeze all the juice out using my hands. Every time you use your hands with your food you are exchanging energy and adding love into your food.



Almonds — If you have time, soak any nuts you eat. Today I didn’t have any soaked nuts on hand so I didn’t. If you don’t have almonds you can use other nuts; walnuts, pumpkin seeds, sunflower seeds, pine nuts brazil nuts or cashew nuts. The list and choices are endless.

Garlic — Try to use the freshest garlic you can. Always chop your garlic clove into two or three to release allicin. This is the chemical that is produced when garlic is chopped, chewed, or bruised. It is powerful as an anti-viral and antibiotic. Allicin is a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. In fact, it’s said that one milligram of allicin may have the potency of 15 standard units of penicillin.
 Please note that the addition of garlic is optional — if you don’t like garlic simply eliminate it from your pesto sauce.

Sea salt — No measurement required. Just to taste. I always like to use pink or grey Himalayan sea salt, or flaky Maldon sea salt from England. Add a good pinch (and yes, it’s okay to lick your fingers!).

Extra virgin olive oil — Olive oil is said to offer many health benefits when used in its ‘raw’ and unadulterated state (not heated). Depending on what nuts you use, and how much basil you use, you will affect how much olive oil you are going to need. Be generous with your oil with this recipe.

edited by Greg Eckard