Garlic, ginger, onions, broccoli, cabbage, kale, and turnips are one of the most anti-fungal foods.
Pesto Recipe with Basil and Pine Nuts
Recipe shared by Jotou
- Recipe type: "appetizer"
- Preparation: 10 min
- Cooking: 2 min
Ingredients
Here are the ingredients to make pesto with basil and pine nuts:
- 2 cups fresh basil leaves (packed)
- 4 garlic cloves (finely minced)
- 40 g pine nuts
- 1/2 cup Extra Virgin Olive oil
- Salt & pepper
Directions
- Chop basil leaves in small batches in food processor or blender.
- Add garlic, salt, pepper, and about half of the pine nuts. Blend again.
- In a dry pan, brown half of pine nuts and add them in the blender.
- Blend while slowly adding about the olive oil until it forms a thick smooth paste.
- Add more olive oil if you see pesto sauce is too dry.
Pesto keeps in refrigerator about one week. You can also freeze it in a well sealed glass jar for a few months.
Author's note
This pesto recipe with basil and pine nuts tastes great even without parmesan cheese. Not only it is very good, it is a healthy and anti-dairy recipe too! Each individual ingredient offers healthy benefits:
- Basil has antibacterial and anti-inflammatory qualities and contains vitamins, iron and calcium.
- Extra virgin olive oil contains vitamin E and EFAs, that are good fats for your skin.
- Garlic also offers antioxidant protection.
- Pine nuts contain proteins and monounsaturated fats.
Comments from the community (1)
"padilou" on 2009-08-01 at 00:00:00
It's great you shared your pesto recipe with basil and pine nuts! Very good recipe... bises culinaires, Mum
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