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Looking for the perfect summer pesto? Look no further. This recipe is a family favorite of ours. It is light and fresh and can be used so many ways.
We add spinach to our pesto to sneak some extra veggies. Spinach is virtually tasteless but is packed with nutrients!
Another way we like to alter this recipe is to switch out the pistachios for sprouted pumpkin seeds. This makes it a “nut free” alternative but it also improves the nutritional value! Pumpkin seeds provide protein, iron, magnesium, and zinc.
In all truthfulness you can make pesto with nearly any nut. We love the flavor of the pistachio and we love the health benefits of pumpkin seeds so these are the ones we make most often. Pine nuts is another favorite but you can use whatever you prefer!
Pesto can be eaten so many ways but if you needs ideas here are some of our favorite ways to enjoy PESTO!
- Tossed with fresh homemade pasta
- On chicken or fish
- Pesto lasagna
- Pizza
- Panini
- Crostini
Mangia amici!!!
Pesto Sauce
Course: Gluten-Free, Recipes, SaucesIngredients
2 c fresh basil
1 c spinach
1 large garlic clove (or 2 small)
1/2 c pistachios (or pumpkin seeds)
1 c Parmigiano Reggiano
1 c olive oil
Juice from 1/2 a lemon, optional
Directions
- Wash basil leaves and shake off any excess water.
- Remove the leaves from the stems.
- Place all ingredients in a blender and blend until combined.
Notes
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