Pesto could just as well be called ‘culinary magic’. It’s super versatile, super easy to make and always absolutely delicious. Here’s a recipe that is quick to prepare and packs a green veggie punch.
Makes: 4 servings
100g basil leaves, finely chopped
100g baby spinach, finely chopped
handful of parsley, finely chopped
75ml Avocado oil
1 lemon, juiced and zest
1 clove of garlic, crushed
brazil nuts or pine nuts, chopped and lightly toasted
Lightly toast the chopped pine nuts in a skillet over low heat. Watch closely as it can easily burn. Once toasted, remove from heat and set aside to cool.
Next, pack out the blender. You can also use a hand blender, but you’ll have to be careful not to make a mess.
Chop the basil, spinach and parsley finely. Add the chopped leaves and toasted nuts to the blender and pulse several times. Using a spatula, scrape the mixture off the sides of the bowl, then add the garlic, and half of the Avocado oil. Pulse again until blended through.
Again scrape the mixture off the sides of the bowl, and add the Avocado oil, lemon juice and zest. Pulse again, occasionally stopping to scrape the mixture off the sides until mixed through well. Here you can decide on the consistency you want.
We like a bit more texture, but if you like it smooth, keep pulsing until the mixture has a creamy consistency. Finally stir in salt and pepper to taste. Toss with pasta for a quick sauce, drizzle over roasted vegetables or enjoy on some crackers or toast as a snack.