Basil Walnut Pesto

Aug 7, 2014 | Blog Categories, Dinner, Uncategorized

veggie pasta 2014

Hi Beautiful Friend,

I am a lover of Amazon and the easy button. I purchased Amazon prime last year and it’s made ordering a breeze. One of my most recent purchases arrived this week, a Spiralizer!

What is a Spiralizer? It’s a device that cuts zucchini, squash, potatoes and carrots into thin ribbons or thin layers. For only $40, it gives you the flexibility to make gluten free vegetable noodles, sweet pototo curly fries, or beautifully garnish salads.

I’m been wanting one but was hesitant because I was worried there would be a lot of clean up and a learning curve. Thankfully, my students, Aria and Roya Curtis, raved about it and assured me the clean-up wasn’t much trouble. Three days later it in my kitchen and it’s my new favorite appliance.

Today I’m sharing my homemade Basil and Walnut Pesto I used to top my veggie dish I’m been eating the past 3 days. This recipe will be part of the 14-Day Mind Body Detox Group that will be starting in October. Interested? I’ll be sharing more details soon or email me.

Take advantage of cooking with herbs since they boost flavor in dishes without using salt or adding excess calories.

Walnuts are filled with antioxidents which reduce the signs of aging since they combat free radical damage. Just a ¼ cup of walnuts contains over 100% of the recommended amount of omega-3 fats which promote heart health. Even though they are dense in calories these powerful nuts are can help you lose weight because they will help stabilize your blood sugars and keep you fuller for longer (just don’t sit down with the bag – portion them out in ¼ cup snack baggies for grab-n-go snack.)

The Basil and Walnut Pesto can be used as a spread for sandwiches, as a sauce for pasta/veggie noodles or as a marinade for veggies/meats. It will last in the fridge for about a week and you can freeze leftovers in ice cube trays for easy access.

Try out the Basil and Walnut Pesto and share how you used it in the comments section.

Basil and Walnut Pesto

  • 2 cups Fresh Basil
  • 1/3-2/3 cup Olive Oil (add to desired consistency – as a pasta sauce you want a bit more oil)
  • 1/2 cup chopped Walnuts
  • 1-2 clove Garlic – minced or processed first
  • 1/4 cup parmesan cheese or vegan cheese (Go Veggie Grated Parmesan Style Topping is a good one)
  • Sea Salt and Pepper to Taste

    • Instructions:
    In food processor blend garlic (if not minced first). Then blend in basil, walnuts, and cheese. Add 1/3 cup olive oil and blend. Add more olive oil if needed.

    Be Well,

    Jackie

    PS: Oprah and Deepak’s Free 21-Day Meditation Challenge Starts Monday. Here’s the link it you haven’t sign-up yet.