Everyone has a favourite food, always in the fridge, ready to eat and to enjoy, at any moment.
Pesto is that healthy recipe for us. We prepare Pesto every week if the ingredients are available. Now, that we are both living in Chile for a while, we go on Saturday to the market and get some fresh fruit and veggies and prepare the amount of Pesto that we will eat during the week.
Organising and planning with time healthy meals will get us through the week easily and there will always be something yummy in the fridge, and that will keep us away from buying and consuming processed food as the answer to "not enough time" to prepare something.
Pesto is in the top ten. But, we do it with lots of others recipes and meals as well, like Hummus, Baba Ganoush or just simply by cutting, washing and packing lettuce and others the leafy greens. Get them ready to eat during the following days.
Here at Hive account@souslandsisters, we wanted to share this Pesto recipe with you. It is very nutritional, it is raw, and it is powerful! If you are already familiar with Pesto, you all know that is also very versatile, can be combined with Pasta, salads, bread, as a dip, etc.
Ingredients
A hand full of Basil
400 ml Olive Oil
A hand full of Rucula/Rocket/Arugula
A hand full of Kale
A Hand Full of Microgreens
3 Garlic cloves
The juice of 2 Lemon
1 tsp / 5ml of Apple Cider Vinegar
A hand full of Peanuts or Peanut butter
1/2 tsp of Salt
1/2 tsp of Pepper
Directions
Once you have everything washed and ready, add the ingredients to a food processor or a Blender. Personally, I use the blender for this recipe..
If your Blender cannot mix them all at once, start by adding the leaf and the olive oil. When they are already well mixed, add the rest of the liquid ingredients to help the mixing process and continue by adding the garlic cloves and peanuts.
In the end, once you try your Pesto add Salt and Pepper, you can add less or more than 1/2 tsp, depending on your taste.
Once you fit every ingredient inside the blender, mix it for around 2 minutes, until smooth.
Notes
Even though the main ingredients will always be basil and olive oil, the rest is up to you and your preferences.
To cook, I always recommend Pink Mountain Salt as my number one and on the second place Sea Salt.
Depending on how thick you want your Pesto to be, you can add more Olive Oil, Apple Cider Vinegar or Lemon / Lime juice. It is up to you, which flavour you want to boost.
Spinach is also a great green leaf for Pesto, you can add it to the list or as a replacement, in case you could not find one of them.
Walnuts, cashews, almonds, pine nuts, even hazelnuts are great alternatives for pesto.
The mixing time will depend on how smooth or crunchy you want your Pesto to be.
Remember that Pesto is a very versatile recipe, feel free to add or remove any ingredient as you please.
Also, remember that the ingredients will vary depending on your geographical location and the season.
