Pesto- Free Style

Recipe by Balancing NutritionDifficulty: Easy

Prep time

10

minutes

I like improvising in life in general and in the kitchen in particular:)
We All know store-bought pesto, but fresh pesto is a million times healthier, tastier and the options are limitless.
Pesto contains loads of greens and healthy fats and can be used as sauce, as bread spread, or just a spoon-full before your meal to set the insulin levels low.
You can use the traditional basil and pine nuts with Parmesan, but also rucola, or make a herb pesto from parsley or coriander.
For nuts you can alternate cashews or almonds and more subtle tasting nuts, or if you want to go in a certain direction…go nuts.
Parmesan is the commonly used one, but any hard cheese could work. Or make it vegan, with nutritional yeast instead.
And oil…Please use high quality extra vegan olive oil!
Mix and match and get to your favourite!
 
If you don’t use it directly, place in a jar and top it with olive oil to seal it. Keep refrigerated. Big batches can be stored in the freezer for months.