Basil Pesto

After scanning through too many cookbooks for school lunch ideas, I came across a lot of recipes calling for pesto. For cold lunch, pesto pasta is a great option. Of course, all of the prepackaged pesto have some sort of cow cheese, something that Brek tries to avoid.

I decided that it was time to learn how to make my own pesto. After reviewing recipes after recipes, pesto is nothing more than basil leaves and oil with added nuts and cheese. With my homemade pesto, I just skip the cheese and use whatever nuts I have at the time. I have to admit that I prefer almonds over other nuts.

The possibility of using basil pesto is endless. I added it to pasta for my kids' cold lunch. It's a great flavor bomb in stir-fried noodles (Italian style), soup, or pasta sauce.

Be sure to add lemon juice so the pesto will stay brightly green. Feel free to sub other nuts or skip the nuts. Sub other oil too. Because all of the ingredients aren't cooked, use organic ingredients if possible. And save the basil stems (in the freezer) to add to pasta sauce to up the flavor.


Basil Pesto
makes about 1 cup

2 large garlic cloves (peeled)
4 cups fresh basil leaves (washed, dried, and stemmed)
1/2 cup (2 oz.) sliver almonds
1/2 teaspoon sea salt
1/2 cup (4 oz.) sunflower oil
zest from 1 lemon
1 teaspoon lemon juice

1. In a food processor, add garlic cloves and pulse about 10 times until the garlic is coarsely chopped.
2. Add basil leaves, almonds, and salt.
3. Pulse until the thick green sauce is formed.
4. Add oil, lemon zest, and lemon juice.
5. Pulse a few times to combine.
6. Transfer to an airtight container and keep in the fridge for up to 5 days or in the freezer for up to 3 months.  

Allergy Info: My basil pesto is free from dairy, egg, corn, legumes (peanuts and soy), wheat, and fish.