Plant-based Pesto

I’m absolutely in LOVE with pesto! This plant-based version of mine is simple and will delight the palate, and is even better when made with fresh organic basil out of your own garden! Pesto is such a diverse condiment that it pairs well with almost everything – breads (and balsamic reduction), rice, quinoa, pasta, salads, potatoes, baked squashes and MORE. Enjoy!

Recipe:

2 – 60 gram bags of fresh organic basil
1 C pine nuts
4 cloves fresh garlic
2-4 Tbsp cold pressed olive oil
1/4 – 1/2 tsp himalayan salt

Wash basil in filtered water, lay out to dry. Combine all ingredients in small food processor and grind and chop until desired texture is reached (I like to still see small chunks of pine nut). Ready to serve as you wish!

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*The entire contents of this website are based upon the opinions of Christine Graham ‘The Whole Foods Housewife’. Please note that Christine Graham ‘The Whole Foods Housewife’ is not a dietitian, physician, pharmacist or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your health care regimen.