- 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.
- Place basil, olive oil, walnuts, garlic and salt/olives (if using) in food processor.
- 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”
- Add Parmesan and butter (if using) and blend 5-10 seconds more.
- Just before serving, add 2 Tbsp. of hot pasta water from cooked pasta.
- 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.
- 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…
- 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.