I was recently featured as a guest blogger on the WELLNESS WONDERLAND & I shared my tried and true PESTO recipe. It is one of the most versatile items you can keep in your kitchen, especially when you want to throw something together really quick. It keeps for a week and if I can be frank, when it's on hand, I use it with every meal! To read my guest blog click here. If you want the quick version, read on!
Some news! I'm so excited to announce that I've started my journey as a health coach. I won't be stopping anything that DGK is doing now, but there is a lovely new addition to the family: NATURALLY EMPOWERED (the coaching side of the business. So exciting to work one-on-one with clients with the intention to help them accomplish their health goals with the support they need, incorporating easily integrated food & lifestyle choices. If you are interested in learning more about my program or know someone who would be, let's chat.
Without further ado: PESTO!
Before I started cooking and eating plant-based, pesto was one of my favorite things! This recipe is so good, that I don't miss the cheese one bit! I put pesto on everything!
2 cups herbs packed down (I used chives and carrot tops. Make sure the carrot tops are organic! Mine were from my garden. I think it’s important to use whatever herbs you have. All green herbs go!)1/3 cup either pine nuts, pumpkin seeds or walnuts (toasted pumpkin seeds are great!)1/2 cup nutritional yeast (yum)2-4 cloves garlic (2 for low on the garlic breath-o-meter)1/2 tsp salt1/2 tsp red pepper flakes (if you like a zing)1c olive oil OR 1/2 c olive oil and 1/2c fresh avocado (avocado & coconut oil is nice as well)
1) Put all ingredients and only 1/2c of oil in food processor *note: use 1/4c less oil if using for a spread or dip
2) As everything blends together slowly add the other 1/2c of oil
3) Smother on organic pasta, spread on toasted bread, add to tofu scramble, roasted potatoes, use as a salad dressing or veggie dip. The possibilities are endless!