Pesto is an extremely healthy dish, with many healing ingredients, such as the powerful fresh basil, the superfood kale, and the nutrition packed walnuts, along with detoxifying lemons, etc.
One of my favorite dishes to make is my all time favorite go to meal of Pesto Pasta! It is simply pasta (of your choice), chopped tomato’s and olives, and a large scoop of pesto mixed in, along with some spices like pepper and salt.
Or another favorite, Pesto sandwich! My sandwich is a simple set up of toasted dill onion rye bread (or your choice), with vegan Earth Balance butter and dried dill spread on top, a sliced tomato, some vegan Daiya cheese and nutritional yeast sprinkled on, some lettuce leaves and sprouts, and finally a nice slab of pesto spread inside!
Here I am going to teach you directions on how to make the pesto sauce for either of these dishes.
Basil Kale PestoPrint Recipe
- 2 Cups Kale Leaves
- 1 Cup Fresh Basil Leaves
- 1/4 Cup Olive Oil
- 3 Tbsp Lemon Juice
- 1/3 Cup Soaked Walnuts (overnight)
- 2 Cloves Garlic
- 2 tsp Sea Salt
- 1 tsp Cayanne Pepper
- 1 tsp Black Pepper
Soak the walnuts overnight in a bowl of water and a dash of salt.
Combine each ingredient into a Vitamix or a food processor and process one at a time (basil and kale first, then once chopped up in the machine, continue adding the olive oil, lemon juice, walnuts, garlic, salt and pepper). Process until finely chopped to your liking! Drizzle more olive oil if the machine is having a hard time blending, it might take some time depending on your machine.
Scoop out and use for your meal! 🙂
*Note: You can store the fresh pesto away in the freezer for a long time, or in the fridge for just a few days.