This pesto recipe was so good and made from healthy ingredients that it is forcing me out of my blog retirement. I usually get so much basil from my weekly farm share I don’t know what to do with it. The recipe was so easy! We had it for dinner one night over pasta and veggies and then ate it as a dip with baby carrots.
We all had it different ways…I had the pesto with some pasta and lots of veggies, Ant had pesto on just veggies with a side of beets, the kids had pesto pasta with some veggies. Yum!
Here is the recipe originally posted by Marian Fanok on Dr.Furhman’s member site http://drfurhman.com:
Preparation Time: 15 minutes
2/3 cup almonds
2/3 cup pine nuts
1 cup fresh basil leaves
2/3 cup fresh parsley or cilantro leaves
3 garlic cloves
2 teaspoons Bragg Liquid Aminos
2 tablespoons lemon juice
1/2 cup chopped tomato
Grind almonds and pine nuts finely. Pack basil and parsley tightly into measuring cup. Place in a blender or food processor with the remaining ingredients. Blend well & combine with nut mixture.
Use as a dip for fresh cut veggies, or a topping for baked potatoes.
May also be served with baked tortilla triangles. Cut whole wheat tortillas into small triangles and heat until crisp at a low temperature (200 degrees) for 1 hour 15 minutes.