I used to buy the jarred version but now I realize how simple it is to make my own, with the BONUS of adding a kabillion nutrients!!
My son has Crohn's Disease in remission, however he still has a decreased appetite, reduced absorption, is still not eating raw veggies that he loves and does not enjoy many cooked veggies. He also doesn't care for marinara, plus he needs to limit his acidic foods. So, pesto is a favorite!!
I usually have at least a few cups of spinach or kale around which makes this so handy.
You can use a blender or food processor.
I prefer to use either the blender pitcher or large cup on my Ninja.
I pack in the greens, add a few cloves of garlic (roasted is preferred because raw makes it a bit spicy), sprinkle a little pink Himalayan Sea Salt and Black Pepper, Parmesan Cheese if I have it, basil (dried or fresh) and olive oil. The olive oil amounts are always adjusted depending on how thick or thin I want it. If I have a lemon on hand then I will add a little lemon juice and zest!
Now that my son is in remission and we have experimented with adding certain nuts back into his diet, I can add Pine Nuts or Walnuts to the recipe!!! Yay! More nutrients, more flavor!
Whatever I don't use goes in a container in the fridge or freezer.
We use the pesto for pasta, lasagna, spread on bread, chicken or fish and also to replace oil or butter when cooking eggs or sauteing veggies!
So why Kale and Spinach? What's all the hype?
Check out the little video on My Facebook Page !
