The best basil pesto recipe going, and the most nourishing! A bold statement I know but it is rather delicious and definitely has a more extensive nutritional profile than its (also healthy) traditional version. It is gluten and grain free and I have also included dairy and nut-free variations too.
So what makes this pesto so healthy?
Let’s start with the hero of the dish, basil. Basil is a rich source of many essential vitamins and minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Seeing as we are surrounded by radiation from the various forms of (mostly wireless) technology to which we have grown accustomed, this is surely a good thing.
Kale, well other than being the most fashionable vegetable on the planet right now, it is very nourishing (especially in the calcium and iron department) and adds another dimension of health giving nutrients. For this reason, I add it to my pesto as it’s flavour sits well behind the very pungent basil. For kids, this means they don’t know they are eating a vegetable they might ordinarily, never touch.
One more ‘Well Nourished’ touch is that I add sunflower seeds, again, more nutrition than using just one nut! Though I have added a nut-free version below for school lunch box inclusion.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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This basil pesto recipe is certainly the best tasting and the most nourishing recipe about! It's a great way to include healthy greens in your families diet.
- 1 clove garlic, peeled and crushed
- 50 grams parmesan cheese, finely grated (dairy free version below)
- 2 large handfuls of basil (leaves picked and washed)
- 1 large handful of kale (leaves torn from the stems)
- 30 gram (¼ cup) sunflower seeds, lightly toasted
- 30 gram (¼ cup) cashew nuts, lightly toasted
- Sea salt and Pepper
- 3 tablespoons extra virgin olive oil
- Juice half a lemon (zest optional)
- You can make this in a mortar and pestle but I prefer to use my Thermomix (or any good food processor will do the job) as I like a textured pesto. I tend to use the pulse (turbo) function so I can control the texture I'm after. If you like a course pesto like me, process less, for a smooth pesto, process more.
You can grate and crush your parmesan and garlic by hand or in your food processor. Thermomix 10 seconds, speed 6.
Add the basil and kale. Pulse until almost chopped. Thermomix 2-3 pulses.
Then add the cashews and sunflower seeds. A couple more pulses should see it combined nicely. Thermomix 2-3 pulses.
Lastly, season well and mix with your lemon juice and EV olive oil. Thermomix 10 seconds, reverse speed 3.
- Add a small red chilli or even half a red capsicum for a vitamin C boost.
Dairy-free and vegan
Omit the parmesan. I'd suggest adding a couple of tablespoons of nutritional yeast for cheese flavour and even a handful of ground macadamia nuts to replace the parmesan, but that's optional too.
Replace the kale with spinach
Which is also very nutritious and I think has a much milder flavour than kale.
Nut-free
Replace the cashews with the same amount of sunflower seeds.
Ways to eat it...
As a delicious, nourishing dip. It often features in my kids lunch boxes (the nut free version) with raw veggie sticks.
Mixed through pasta or zucchini noodles (for a grain and gluten free option). Add a little extra olive oil to the pesto to coat the pasta evenly and I also often toss through some chopped tomato to create a special meal. A pesto noodle salad is great for school lunch boxes.
With Quinoa or brown rice for added flavour and nutrition.
Use as a dressing to liven up steamed veggies or create a special salad. Mix one tablespoon of pesto with one tablespoon of olive oil and a little extra lemon juice (if you like) and mix through the vegies or salad leaves.
In a sandwich or on toast (with avocado - yum). Add a poached egg for a protein hit!
Spread over grilled haloumi.
In a tuna vegetable bake or a casserole.
Over grilled or BBQ'd meat or fish.
On top of a slice of tomato and slice of buffalo mozzarella i.e. Caprese style.
On pizza.
In a jacket potato or mixed through diced potatoes for an exciting potato salad
I could go on and on here…you are only limited by your imagination. Any Mediterranean flavoured meal will suit a blob of this nourishing Basil pesto.
Share how you eat pesto. Post a comment below, it's simple.
Kirsty says
Hi Georgia,
Do you know if the pesto freezes well? I’m thinking about doing a big batch over the weekend.
Georgia Harding says
Yes it does Kirsty. I freeze it in small mason jars, just add a little covering of olive oil over the top before you seal the jar to stop it oxidising (going brown) and it will keep frozen for the better part of a year. It is not quite as nice as fresh (nothing is and I’m pretty picky), but still way better than supermarket pesto. Enjoy and happy weekend cooking, G x
Kirsty says
Brilliant thank you! I always thought I didn’t like pesto – until I tasted the real thing and not from a jar.
Cas says
Thanks Georgia for another wonderful recipe. Quick, easy and very tasty.
Georgia Harding says
Glad you enjoyed it Cas, G x
Cath says
Man I love your recipes Georgia. Every time I look for a new ‘nourishing’ recipe to replace my ‘old’ recipes, you hit the jackpot for me. Thanks!
Georgia Harding says
You’re welcome, Cath, pleased to help G x
Beck Emerson says
I have wanted to make a pesto for ages now … Something I’ve never tried. Well I just made your nut free version and I am in love with it!!! Thanks so much Georgia 🙂
Georgia Harding says
Yay – so glad you lied it Beck – thanks for the feedback G x
C s says
Great idea – How long does this keep in the fridge?
Georgia Harding says
If you drizzle it with a bit of olive oil it will stop it browning. I keep for 3-4 days or you can freeze it G x
Lisa says
I thought kale needed to be cooked (even slightly) for it to be good for you to eat?
Kristin says
I have heard the same thing. That it can be hard on your gut if consumed raw. ??
Georgia Harding says
Completely missed you comment Lisa. I personally find when it’s ground down it’s much kinder on your digestion. Though I don’t recommend too much (if any) raw (fruit and vegetables of any kind) for those with sub-optimal digestive systems. G x
stephanie says
A beautiful, delicious pesto to sneak in extra vegetables for my fussy toddler. Thanks so much
Georgia Harding says
You’re very welcome Stephanie. So glad you both enjoyed it and thanks for the 5 star rating too G x