A big part of our nutrition practice is to teach clients how to make sustainable changes that benefit their health. One of the ways we do that is through delicious, tried and true recipes.
A shift that we like to get people on board with is flexibility in the kitchen. This means being able to look at a recipe and make adjustments based on your individual taste, needs, and what you have available.
Pesto is a great recipe to start with because it has so many applications! Use it as a dip with veggies or crackers, spread it on a sandwich or add it to your favourite pasta dish.
The formula for a great pesto recipe is as follows:
- Bright greens (1-2 cups) – traditionally pesto calls for basil, but we suggest any green you like. Some of our favourites include: carrot tops, arugula, kale, spinach, parsley, cilantro, mint, beet greens, and so on. Have fun! Mix a few together to get a robust flavour profile or keep it safe with just one.
- Savoury nuts (0.5 -1 cup) – pine nuts is a typical go-to, but again just use what you have in your fridge/ pantry. It doesn’t have to be a nut, you can opt or seeds instead. Some examples include: sunflower seeds, pumpkin seeds, hemp hearts, cashews, almonds, walnuts, etc.
- Acid! (0.5 cup) – Lemon juice just is a good one here but we are also fans of lime juice, apple cider vinegar, or balsamic vinager.
- Oil (0.25 cup) – for a smooth consistency. Many people will reach for olive oil, which is delicious. Some other examples include: almond oil, avocado oil, or ghee.
- Flavour boosters (adjust quantity based on taste) – here we love roasted garlic (or raw), onion/ onion powder, chilli flakes, S+P.. but choose what speaks to you
Blend all you ingredients together in a food processor or blender and store in an airtight container in the fridge for up to 1 week.
What is your go-to pesto recipe? Let us know in the comments 🙂
If you follow this how-to guide please share with us on social media by tagging @_onesmallshift! We would love to see what you create!