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!
- 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.
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If you have tried the juices from my previous posts, you have probably noticed how refreshed and energized a fresh ...more