Pesto

Pesto brings back so many summer memories from my  childhood.  Grandma Schilter taught me how to pick the basil so I wouldn’t uproot the plant.  Our fingers would stain green and had the delicious and fresh aroma of basil.  I started making her recipe and now I have modified it to remove dairy and add a variety of different herbs and greens.  I like to add kale, arugula,  and Italian parsley in addition to the basil.  I will also make pesto with just parsley and arugula for the greens.  Use what you have on hand to make it easy.  I often encourage my patients to eat more green leafy vegetables.  These vegetables are rich in calcium, magnesium, and Vitamin K, which are great for bone and muscle health.   I will use pine nuts, pumpkin seeds, walnuts, pecans or cashews depending on the nuts and seeds I have on hand as well.  Nuts and seeds are rich in omega 6 fatty acids, Omega 3 fatty acids, found mostly in walnuts, and vitamins and minerals. This recipe is a great way to incorporate more greens into your diet.  Dollop it over fresh baked cod, halibut, chicken or tofu.  I will also add it to quinoa, rice, or vegetables.  I typically quadruple this recipe and will freeze the extra in ice cube trays for later use.   Have fun with all the ways you will enjoy pesto.

Enjoy!

Yield: 1 cup

1 cup fresh packed basil
1 cup packed arugula, kale (stems removed) or Italian parsley (stems removed)
1/3 cup walnuts
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 large cloves garlic
sea salt and fresh ground pepper to taste

1. In a food processor or high powered blender, pulse the walnuts, garlic and greens until coarsely chopped.
2. Add the lemon juice then slowly add the the olive oil in a thin stream while the food processor or blender is on.  Scrape the sides of the processor occasionally until the pesto is evenly blended.
3. Sprinkle the salt and fresh ground pepper in the pesto to taste.