Homemade Pesto

Homemade Pesto

The very first time I tried pesto, it came to me in a small jar purchased from the local grocery. And even after the first hesitant bite, I was; “WOW! How have I not tried this bliss earlier!”. Pesto immediately ranked amongst my most favourite sauces and many other jars followed the first one.

However, I have two issues with purchased pesto:

  • It is very expensive and
  • There are many “E”s among the ingredients

So, one day I started searching for ideas how to prepare homemade pesto. It looks like the ideas and recipes are endless and each recipe can be improved and developed.

I have tried many recipes but my most favourite one is based on fresh basil, cashew nuts and nutritional yeast. It takes 5 minutes to prepare and keeps inside a well-closed jar in the fridge at least a week.

You may serve pesto with bread and crackers, with salads and pasta or spread over homemade flat tortilla breads as I did with my last batch. I topped the pesto-tortillas with fresh figs and slightly roasted hazelnuts – all tastes and colours combined into a luxurious experience for the senses!

This is a wonderful starter but can also be a light dinner, if you serve it with a bowl of salad. Just another idea for quick but healthy and delicious lunch or dinner for times when you are in a hurry.

And mentioning “in a hurry”, I am leaving you now with this short post, as I am packing for our healthy retreat in the Rhodopi Mountain. Expect soon a coverage of how we spend the three days in the beautiful House of Red Doors, preparing healthy food and learning about the principles of healthy food and living!

Homemade Pesto


  • 2 bunches of green spices (basil, celery, parsley, etc.)
  • 1 cup raw cashew nuts
  • 1 avocado
  • 2 tbs olive oil
  • the juice of small lemon
  • 1 tsp salt

Wash and chop the green spices. Peel and chop the avocado. Juice the lemon. Put all ingredients in the food processor and process until smooth.

Related posts:

October 6, 2011  |  Starters, Recipes

Leave a Reply