Basil Pesto

I absolutely LOVE basil pesto. It has to be one of the most versatile spreads ever! Full of nutritional goodness, and amazing flavor, it’s a must for every household fridge.

From raw pasta dishes, to cauliflower pizza base spreads, to quinoa salads, Basil Pesto can add a delicious fresh and vibrant flavor to a range of meals.

Being vegan friendly, there is no added cheese in this recipe. I’ve used nutritional yeast as a substitute, which has a nutty, cheesy flavor, being a perfect replacement.

Benefits of Nutritional Yeast

A full spectrum of B vitamins
Chromium, which can aid with weight loss
Sixteen different amino acids, excellent for muscle-building and repair
Over fourteen key minerals
Seventeen vitamins (not including vitamins A, C and E).
Rich source of phosphorous

Bearing in mind this is totally different strain of yeast than the one you use to make breads, etc. It is not an ‘active’ yeast. Another big positive about nutritional yeast is that it contains 71% protein, by weight, and is unique in that it is truly a protein-rich food, low in fat and carbohydrates, and very easily digested.

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I absolutely love nutritional yeast, and sometimes even sneak spoons fills out of the packet. It’s hint of cheesyness is too tasty. It is a great addition to so many dishes, and no healthy kitchen cupboard should be without this great ingredient.

Benefits of Basil

Basil also is considered one of the healthiest herbs. It’s best when fresh, exuding a sweet, earthy aroma that indicates not only the promise of pleasantly pungent flavor, but an impressive list of nutrients. Vitamin K, essential for blood clotting, is one of them. Just two tablespoons of basil provides 29 percent of the daily recommended value.
Basil also provides vitamin A, which contains beta-carotenes, powerful antioxidants that protect the cells lining a number of numerous body structures, including the blood vessels, from free radical damage. This helps prevent cholesterol in blood from oxidizing, helping to prevent atherosclerosis, heart attacks, and stroke.
Other vitamins and minerals in basil include iron, calcium, manganese, magnesium, vitamin C and potassium. Not surprisingly, basil also has antibacterial properties and contains DNA-protecting flavonoids. It’s the flavonoids and volatile oils in basil that give it the most health benefits, the former protecting on the cellular level, with antibacterial properties related to its volatile oils.

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Ingredients

2 Cups Fresh Basil
1/2 Cup Macadamia Nuts
2-3 Cloves of Chopped Fresh Garlic
1/3 Cup Cold Pressed Extra Virgin Olive Oil
1-2 TBS Fresh Lemon Juice
3 TBS Nutritional Yeast
1/4 Tsp Finely Ground Himalayan Salt
1/4 Tsp Ground Black Pepper

Recipe

Combine the basil, macadamia nuts and garlic in a food processor. If you don’t have a food processor and have the time, you can also use a mortar and pestle. Pulse, and scrape down the sides if you need to, until you have a coarsely ground mixture.

While the processor is on, drizzle in the olive oil, and add the remaining ingredients. Allow all to combine, and stop once you’ve reached the correct consistency, and the mixture is moist and spreadable.

Store in an airtight container in the fridge, and should last up to a week … if it makes it that long!

P.S Basil plants are really easy to grow. For a more cost effective approach, grow your own basil. It’s so much more rewarding to use your own ingredients grown at home.