I LOVE GARLIC. And I love Basil. SO I love pesto! But most pesto recipes or store-bought are packed with excess sodium + lots of CHEESE. Who needs that?
Here is a great recipe that is a lot 'cleaner' and delicious. I DID add a small dash of Goat Cheese because I have been reintroducing some dairy back into my diet & my body is doing great with Goat's milk yogurt and goat cheese- I think that's as much dairy as I can handle! Below is my adaption of the I Quit Sugar Basil Pesto Recipe. I'm really enjoying this recipe book if you can't tell...
INGREDIENTS + DIRECTIONS
*You need a good blender or food processor- I use this!
2 CUPS BASIL LEAVES
1/2 CUP SOAKED CASHEWS (at least an hour)
2 TSP TRADER JOE'S MINCED GARLIC
1 TSP GOAT CHEESE
2 TBS LEMON JUICE (one lemon really..)
1 TBS Extra Virgin Olive Oil
*PLACE ALL INGREDIENTS IN BLENDER AND BLEND UNTIL SMOOTH! Keep in an air-tight container for 10 days or freeze (put little olive oil on top of it if freezing Says Sarah Wilson in IQS)
THIS is my little bottle of LEMON JUICE! I get a bag of lemons- juice them with my electric citrus juicer (that saves me so much time) and then I have fresh lemon juice for hot tea, recipes etc. for that month. The store bought stuff has so many additives and preservatives in it I feel way better about this. Also I used an old Vanilla Extract bottle.
So...HOW Do I USE the Pesto?
- Smeared on On white fish
- Smeared on Ezekiel Toast with an Egg or no Egg
- Smeared on Chicken in a salad or by itself
- Sarah Wilson suggests using some to saute your veggies in! (Need to try this one!)
- On sandwiches, wraps etc!