I'm not really sure why, but I am totally late to the pesto game. Honestly, I haven't eaten it in years. I suppose I have always associated it with pasta, cheese and an upset stomach. So when my dad seemed very interested in the pesto stand at the farmer's market (samples....you know...), I figured - why not make him a healthier version!
Little did I know it was going to be the easiest thing to throw together. Not to mention, you can spice it up in so many different ways. Try subbing in different herbs or nuts, or adding in additional spices like curry and ginger.
Over are the days of only eating cheese-filled pesto on pasta (inflammation city). I threw this together and tried it with some crudites and Mary's Gone Crackers. IT IS SO GOOD.
Makes about 1 cup
2 cups basil, loosely packed
1/2 cup shelled pine nuts
2 cloves fresh garlic
squeeze of fresh lemon
generous pinch of Himalayan salt
1/4 cup organic extra virgin olive oil
water if necessary
Combine the basil, pine nuts, garlic, lemon and salt in a food processor and process until it forms a coarse meal.
Slowly add the extra virgin olive oil as you keep the food processor running. Process until it becomes a creamy paste. if you need a bit more moisture or liquid, add in a small amount of water until it has thinned out and reached the desired consistency.
Enjoy with crudites, gluten-free crackers or zucchini noodles - or really on anything.