Servings 6

Ingredients

  • 2 cups packed basil leaves (approx. 2 oz.)
  • 1⁄3 cup olive oil (even better, lycopene infused)
  • 1⁄2 cup chopped organic walnuts
  • 3-4 cloves garlic, minced or crushed
  • 1⁄2 cup grated parmesan cheese or ½ cup of grated whole wedge Daiya Jack Wedge cheese do not used pre-grated, sometimes when it’s all done I add a teaspoon of crumbled goat feta but this is optional.
  • 2 tablespoons softened butter (optional)
  • 1⁄2 teaspoon sea salt (optional)
  • 4-5 whole green olives de-pitted, I like Castelvetrano best which I get at Whole Foods. This gives a great olive pate’ flavor and consistency, but it’s optional. I add olives to lots of things because they have such healthy anti-carcinogenic fats and I like the tangy flavor in good olives. Most canned olives don’t work or have dyes in them so I use olives from high-end olive bars. Up to you of course.

Directions

  1. Place basil, olive oil, walnuts, garlic and salt/olives (if using) in food processor.
  2. Blend until thoroughly combined but I like to leave it a bit chunky, so I put the olives in last and make sure they are not completely blended but what I call “chunked”
  3. Add Parmesan and butter (if using) and blend 5-10 seconds more.
  4. Just before serving, add 2 Tbsp. of hot pasta water from cooked pasta.
  5. Serve over bread with diced tomatoes and organic bison or lamb burger, or over pasta (my favorite in Harvest Quinoa) with bread and salad. I like gluten free bread with as little white stuff like potatoes and rice as possible. Most gluten free bread is junk. I like Food for Life Original 3-seed sprouted bread, not the almond, but the original. It is filled with sprouted protein and fiber and much less high glycemic white stuff.
  6. Keep in fridge and serve over other steamed or sautéed veggies at other meals so this pesto just keeps giving. Or place over poached salmon or sole. Or…
  7. Dynamite chicken pesto recipe: place 4 uncooked chicken breasts in a glass bowl. Smother with pesto. Then cover with 8 cut up Romano tomatoes. They cover with generous Parmesan or Daiya cheddar wedge freshly grated. Then cook at 30-40 minutes at 400 degrees F. Yum.