Time to go back to basics and make some amazingly simple staple foods at home with this new series. You’ll save money, you’ll enjoy your food more, and it will be so much more nutritious for you. You’ll avoid all the nasty ingredients, too! Isn’t it cool knowing exactly what goes into your basic foods and also knowing that all the ingredients are the best quality possible? Subscribe to my email updates if you’re ready to make your own basic foods.
In this first blog post, I’m going to show you how you can make your own authentic Italian basil pesto sauce in just a few minutes. It’s one of the simplest and quickest recipes ever. it’s also one of the most versatile basic items to have in your fridge.
My husband and I are obsessed: we eat it as a snack, just like that, with a spoon. Yes, we do! And it tastes amazing.
We also add it to our salad dressings, we add it to our very occasional rye or spelt pasta, we spread some on our homemade bread. My next major project is making homemade gnocchi with the amazing fresh local potatoes that I bought last weekend. Yummy!
Anyway, let’s get back to the basil pesto sauce. It’s really super easy to make. All you need is just a few basic ingredients and a food processor. You don’t even need a fancy super powerful one – mine is tiny and does the job perfectly.
Fresh basil is the star ingredient in the pesto sauce
Basil is the star ingredient in this recipe. It’s also one of the healthiest ingredients on Earth. It contains flavonoids that protect your DNA from any radiation and oxygen based damage. The volatile oils in basil leaves have anti-bacterial and anti-inflammatory properties, so they’re perfect if you want a healthy body and beautiful, radiant skin.
A great thing about basil is also the fact that it’s so international: you can find it in most of the world pretty easily, so this recipe should be fairly easy to recreate anywhere.
I also like adding some hemp seed oil or flaxseed oil to my pesto sauce, just to enhance it with some omega 3 fatty acids. I also feel like their taste brings another dimension to the sauce. However, if you don’t have either of those in your fridge, just skip. No big deal.
You can watch me in action here:
Here’s what you’ll need to make your own authentic Italian basil pesto sauce:
- 100g (or around 3.5 lbs) of fresh basil
- 2T pine nuts
- 1 clove of garlic
- 60g (just over 2lbs)Parmesan or any hard mature sheep or goat cheese
- 60ml extra virgin olive oil1T hempseed or flaxseed oil (optional, but very healthy)
- sea salt or Himalayan salt and black pepper
- Add garlic, pine nuts, and basil to the food processor. If it’s really small like mine, you might need to go in batches. Blend the first batch of basil until it’s reduced to a tiny amount, then open it up and add some more basil, blend, and repeat until you finish all of your basil.
- Add the cheese and hemp seed oil. Blend again.
- Add olive oil, salt, and black pepper. Blend one last time.
- It’s ready! You can keep your pesto in the fridge for up to a couple of weeks. Just make sure the top is always covered with olive oil – add some if it isn’t. Enjoy!
You can keep your homemade basil pesto sauce in the fridge for a couple of weeks, but I assure you that it won’t survive beyond a few days. It’s that good!
In the above photo of my fridge, can you see a jar of homemade chicken liver pate next to the pesto? Yummy! That’s going to be another blog post in the Back To Basics series. The jar on the left has some freshly ground spelt and the jar on the right has fresh ground flaxseeds. I’ve been adding them to my morning porridge and to every single salad. I love them!
Anyway, back to the basil pesto sauce. If you want it to stay fresh in the fridge, make sure the top is covered with a little bit of olive oil. If it’s not, just add some.
I hope you’ll enjoy this recipe! Feel free to share it with your friends and family because it’s that amazing!
Stay tuned for the next instalments if you’d like to start making your own coconut milk, tahini, hummus, coconut milk, and guacamole! If there’s any other staple food that you’d like to start making at home, let me know and I’ll try to help.
Lots of love,