Healthy Pesto: A Versatile and Nutritious Twist on a Classic
Pesto is a staple in our household, and I love adding it to sandwiches, avocado toast, or wraps. While traditional pesto is made with pine nuts, I prefer using almonds and incorporating a bunch of spinach for added nutrients. If you're planning to use the pesto immediately, adding avocado makes it super creamy. This version is healthier than store-bought pesto, as it includes vegetables and omits Parmesan cheese, making it completely vegan.
I often make large batches of pesto, freeze it in ice cube trays, and store it for future use. This helps me fix meals quickly on busy days. Instead of using store-bought basil, I grow a basil plant in my spice garden and use fresh leaves throughout the summer. Creating a spice garden is a fun summer activity and a great way to add fresh ingredients to your recipes.
Ingredients:
A bunch of basil (about 15 leaves)
A bunch of spinach
10-15 almonds (or sunflower seeds)
2 cloves of garlic
1 tbsp olive oil
Optional: 1 ripe avocado (for immediate use)
Instructions:
Combine the basil, spinach, almonds, garlic, and olive oil in a food processor.
Blend until smooth and creamy. If you're using the pesto immediately, add the avocado for extra creaminess.
Store any leftover pesto in ice cube trays and freeze for future use.
The possibilities for using pesto are endless. It's a delicious and healthy addition to many dishes, providing a burst of fresh flavor and nutrients. Enjoy this versatile pesto in your favorite meals and experience the benefits of this homemade, vegan alternative to store-bought varieties
