Homemade Pesto
I love a good mixed her pesto, and to be honest you can use any edible leafy herb. Scratch that, you can even make pesto with kale or leafy greens. This is why I always have pesto in my fridge because when I use fresh herbs for cooking and they are about to go bad i just throw them in a pesto. I have tried tons of different herbs that I really enjoy but the combination that I put together is by far my favorite. It combines that leafy goodness with a little bit of lemon flavor and light fragrance. Don't be scared to get creative but here is my go to best pesto
Ingredients:
1 handful of basil leaves
2 cloves of garlic (1 if you want it not garlic forward)
1/2 cup fresh dill
1 handful coriander leaves
1 handful chives
1/3 cup pine nuts
4-5 cashews
1/4 cup of grated parmesan
1-2 tbsps of olive oil (depending on how you want the thickness)
drizzle of lemon
salt and pepper
Cook Time: 5 mins
Serving Size: All together (split how it works for what your putting it with)
Calories: 460
Carbs: 11g
Fat: 38g
Protein: 16g
Recipe:
1. In a food processor add your herbs, pine nuts, cashews, and garlic, and blend for a few seconds.
2. Add in your parmesan and blend on a low setting, while its blending add your olive oil in slowly
3. Add in your lemon juice, salt and pepper. blend for a few seconds and taste. If more is needed add in and pinch of few drips at a time blend and then taste.
4. You can store this in a freezer for up to a month.
Enjoy!