Fresh, fresh! Pesto homemade with basil from the farmers market. 😍🍝🍃
🌿 a good handful of fresh basil leaves, about 1/3 cup packed (or 3 dozen-ish leaves)
🌿 a good handful of dark leafy greens like baby spinach or kale (sneaky greens!)
🌿 2 Tbsp nooch
🌿 2 Tbsp olive oil
🌿 2 Tbsp white balsamic vinegar
🌿 2 Tbsp water
🌿 1/4 cup pine nuts
🌿 2 cloves garlic
🌿 pinch of sea salt & cracked black pepper
Combine all ingredients in a food processor or blender and pulse until mostly smooth but still has a little coarseness. Adjust liquid or greens for desired consistency.
Serve over pasta (I used brown rice spaghetti), zoodles, rice or quinoa, or use as a sandwich spread or sauce for pizza or a nourish bowl (or other big salad). 😋 Makes about 3-4 servings.
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Published by Sara Galipeau
Sara Galipeau, R.H.N./C.H.N., FNE, NNCP is a vegan nutritionist and fitness enthusiast living in Ottawa, Canada. Her love of creating healthy food and seeing the positive effects of proper nutrition on her own health were the driving forces leading her to study nutrition. Currently she specializes in plant-based and clinical nutrition to support hormone health, general fitness and athletics, cognitive function, and body image. She has a creative eye for detail when addressing her clients’ lifestyles and health concerns, as well as for menu design and recipe development. Sara loves outside-the-box fitness, including pole dancing and POUND, and is also a classically-trained pianist with a bachelor's degree in music performance.
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