I could eat pesto all day long. I love it on crackers or crusty bread and of course on pasta. Austin has been known to eat it straight from the food processor with a spoon since he was little and I don’t blame him. The only thing that stops us these days is not having our own garden full of basil like we did when we lived in Brisbane.
- 500g pasta of choice
- 40g fresh basil
- 60g fresh baby spinach
- 100g raw nuts (I like to use a mix of peacan, walnuts, almonds and/or pine nuts)
- 1/4 cup extra virgin olive oil
- 1-2 large cloves of garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbs Nutritional Yeast
- 4 drops Young Living lemon essential oil (or 1 Tbs Lemon juice)
Cook pasta according to directions.
Add all other ingredients into food processor (except olive oil), process slowly adding the olive oil until you come to the desired texture. Depending on if you like your pesto a little smoother or not will effect how long this takes.
Stir through cooked and drained pasta.
This recipe is also delicious on crusty bread, drizzled over pizza and with crackers as a dip (although you may want to add more oil for the correct consistency depending on the intended use).
Hope you love this recipe as much as we do.
Easy Sunday night pesto 🙂