Basil & Pine Nut Pesto
This is so delicious and packed full of nutrients and raw foods. My kids just love it, and I hope your’s will too. The reason I love it so much is that you get to eat garlic, basil and olive oil raw and bursting with natural vitamins and minerals. I have measured out a large batch for you as I don’t see the point cooking up a small batch.
This will make a great big pasta dish, leaving plenty for you to use throughout the week on the lunch wraps. Or another pasta dish! Don’t panic when you see the olive oil measurements. I haven’t got fat on it yet, and the cold pressed virgin olive oil is fantastic for the kids.
1. Bake pine nuts for 5min or until they are golden brown.Watch carefully & turn them every minute or so they don’t burn.
2. Combine all ingredients in a blender. Use the olive oil to get the ingredients moving if the blade doesn’t spin. Sometimes I use a spoon but be very careful, I’ve been known to lose the end off my wooden spoon now and then!
Notes, Tips and Variations
Never cook the pesto, just add it into the pasta once it’s all prepared, that way you keep all the goodness.
Basil is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
Olive Oil is very low in Cholesterol and Sodium. It has lots of good fat which your body needs.
Garlic is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese
Parmesan Cheese is a good source of Phosphorus, and a very good source of Protein and Calcium. But it’s also high in Sodium and Saturated Fat. So lucky we don’t eat it everyday.