Pesto Sauce 6 ways
This one, I dedicate to my son Zachary. Basil is one of the most medicinal foods burst with essential nutrients like vitamain A, vitamin K, vitamin C, iron, potassium, and calcium. You have a recipe that calls for a couple of basil leaves so you end up at Trader Joe’s buying a 4 oz organic fresh basil package so now what to do with the rest of the basil? They end up in the refrigerator and after few days, you throw them away because they turned brown or you could dry the leaves.
Take 5 minutes of your time to make Pesto Sauce with basil, or Pesto Sauce with Dandelions, and I have enclosed a recipe with Portobello mushroom stuff with Pesto Sauce.
Try Basil leaves with pita bread and a slice of sweet onion. A healthy snack for the kids, too.
4 0z Basil ($2.99 at Trader Joe)
2 Garlic cloves
1/3 Cup toasted Pine Nuts or Walnuts
1/4 Cup cold pressed extra virgin Olive Oil
1/2 Lemon (optional)
Sea Salt and Pepper to taste
1/3 cup Parmesan or Romano Cheese
Wash the basil in cold water and dry on a towel. Use your blender or Food Processor, add the basil leaves, toasted Pine Nuts, 2 garlic cloves, drizzle the olive oil slowly, while the processor is running, lemon zest and lemon juice (optional), Stir in some salt and freshly ground black pepper to taste.. Mix your Pesto Sauce in a small bowl then add the Parmessan or Romano Cheese. Serve with Miracle Noodles, wild Salmon, Spaghetti or Angel Hair Pasta (Capellini) or toasted crackers, an omelette or even stuff it over portabella mushroom.
Toast the Pine Nuts:
Put the nuts in a dry skillet (no oil or butter) and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Pro: The quickest and most convenient method.
Con: The nuts develop spotty, uneven color and burn more easily than with the two oven methods. So, don’t walk away from the stove, it takes few minutes to toast them.
In the refrigerator store for a week, transfer it into a jar with a tight-fitting lid, and pour a wee bit of olive oil over the top or freeze it.
3 different ways to toast Pine Nuts
I always use my Ninja Master Prep blender to make homemade pesto sauce. It’s the best little blender, and it’s really affordable. It’s around $40-$50 from this affiliate Ninja Master Prep Professional (QB1004) it comes with two containers.
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young dandelion leaves
1/4 cup freshly grated Parmesan or Romano cheese
Dash of sea salt
1/2 lemon juice
1/4 cup of ground nuts (pine nuts, walnuts)
Preparation: Place oil, garlic, and salt in the food processor or high speed blender along with half of the dandelion leaves. Blend well, and then add the other half of the leaves. When finished blending it should be of a good consistency and a little runny. Pour into a bowl and add desired amount of cheese, ground nuts and lemon juice. Great as a dip, on bread, salmon, pasta, or scrambled eggs.
Portobello mushroom stuff with Pesto Sauce
1 portobello mushrooms, stems removed
Extra-virgin coconut or olive oil
7 tablespoons basil pesto sauce
Crumble Feta Cheese
Sea Salt, to taste
Cracked black pepper, to taste
place a grill pan on the stove with the burner set to medium-high heat.
Rub the cap side of the mushrooms with oil, place on the grill or grill pan cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto on the portobello muchsroom, and crumble Feta Cheese.
Season with Salt and Pepper.
History on Basil Basil history spans over 4,000 years back mention and grown in Egypt. This plant is one of the most widely known and grown herbs in the world. Benefits of the basil, Cardiovascular, Cancer Prevention, Skin and Hair Health, Bone and Connective Tissue, Digestive Tract health, Anti-Bacterial and Immune system evidence shows that the antioxidants and volatile oils in basil make it of great assistance to the immune system.
Pesto Sauce (the old fashion way)
Using your Mortar
1/4 cup Pinenuts
60 g fresh basil
2/3 of Parmesan cheese
1/3 of Pecorino cheese
coarsely salt (Diamond Crystal Kosher)
Preparation: Start grinding the pine nuts until it becomes a paste. Add the garlic, basil until it continues to be a paste. Add the cheese, keep mixing then olive oil. It’s so delicious!
Pesto Sauce with leeks
- 1 cup chopped leeks with bulbs and leaves (preferably wild leeks)
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup toasted pine nuts
- 1/4 cup cashews
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1/3 tsp sea salt
Preparation: In food processor,combine ramps and parsley and process to mine then add pine nuts and cashews and process to combine. With the food processor running pour in slowly the olive oil and lemon juice. Turn the food processor off and scrape down the sides, add sea salt and process again until all ingredients are well combined and smooth. Season to taste, if needed add olive oil, salt or even lemon juice according to your taste. Serve or refrigerate or freeze in airtight container. Be creative with healthy food.
Dr. Greger’s Pesto from the book “How Not To die”
- 60 g fresh basil leaves
- 30 g freshly toasted walnuts
- 2 cloves fresh garlic
- 1/4 of a peeled lemon
- 1/4 tsp lemon zest
- 1/4 inch of fresh turmeric root ( 1/4 tsp turmeric powder)
- 70 g pinto beans
- 60 ml water or liquid from bean tin (BPA)
- 1 tbsp white miso
- Pepper to taste
Combine all ingredients in a food processor. Blend until smooth. Scoop onto 150 g of cooked whole-grain pasta.