On my journey towards eating fresh foods, I decided to make some homemade pesto sauce. Instead of buying ready-made pesto, you can make it quickly and easily yourself and avoid all of those preservatives. Pesto can be used on everything- sandwiches, pastas, vegetables….
This recipe is from my friend Shiran, she told me that her husband makes it all the time and that it’s sooo good. They always have some stored in the freezer.
What you will need:
Food processor or chopper
3 1/2 ounces (about 2 cups pressed down tightly) of basil leaves (without stems)
1/2 cup olive oil
3 garlic cloves, minced
2 1/2 ounces (about 2/3 cups) of pine nut or walnuts (I use half and half)
Salt and pepper to taste
Pick leaves off stems, wash and dry
Chop pine nuts/walnuts, garlic and 1/4 cup olive oil in food processor
Add the basil leaves (I add a little at a time), the rest of the olive oil (a little at a time), salt and pepper.
You might need to add a little more olive oil until smooth
Store in fridge for a week or freeze for a couple of months in small cube tray (sealed well)
Basil: Has anti-bacterial properties, anti-inflammatory effects and anti- oxidant effects, which lower risk of heart problems. Basil also contains vitamin A, K, magnesium and manganese.
Olive oil: Has anti-inflammatory, anti-cancer and anti- oxidant effects and balances cholesterol levels.
Garlic: Rich in sulfur, manganese, vitamin b6, vitamin c and selenium, lowers cholesterol levels, contains anti-inflammatory and anti-oxidative stress compounds, lowers blood pressure, has anti- bacterial and antiviral benefits and important anti-cancer properties.
Pine nuts: Helps lower LDL (“bad cholesterol “) levels, is an appetite Suppressant, an excellent source of vitamin E, potassium, phosphorus, magnesium, zinc, iron and manganese.
Walnuts: Have anti-inflammatory, anti- cancer and antioxidant benefits, raise LDL (“good cholesterol) levels and lower HDL (“bad cholesterol”) levels. They are high on magnesium, copper, manganese, zinc and phosphorus.