{"id":1558,"date":"2020-08-05T17:37:40","date_gmt":"2020-08-05T21:37:40","guid":{"rendered":"https:\/\/fitdiary.net\/?p=1558"},"modified":"2020-08-05T17:37:40","modified_gmt":"2020-08-05T21:37:40","slug":"homemade-basil-pesto","status":"publish","type":"post","link":"https:\/\/fitdiary.net\/homemade-basil-pesto","title":{"rendered":"Homemade Basil Pesto"},"content":{"rendered":"
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Homemade Basil Pesto is rich in flavor, vibrant, and super thick. This makes a great spread on sandwiches or toasts but there are many ways to enjoy it.<\/p>\n
This Basil Pesto recipe is surprisingly easy and takes less than 10 minutes to make. It\u2019s also healthy and packed full of nutrition! Made out of fresh basil leaves, cashews, pine nuts, parmesan, garlic, and olive oil, this pesto adds incredible fresh tastes and it\u2019s so much better than store-bought.<\/p>\n
I add just a few tablespoons of olive oil to this pesto recipe. First of all, to make it lower in calories and less oily. And secondly, for the thick consistency which I love. If you prefer a runnier consistency, I recommend adding a bit of water just before using the pesto sauce.<\/p>\n
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I got a great result by mixing cashew with pine nuts instead of using just pine nuts like in traditional pesto recipe.<\/p>\n
You can try walnuts, pecans, almonds, or sunflower seeds (or mix) if you wish. I also love the flavor of blanched and toasted almonds in this pesto recipe, but in my opinion, cashews make the texture smoother. Anyway, you\u2019ll get an amazing sauce with basil and cheese taste and garlic and nutty flavor that can be used on just about everything.<\/p>\n
Enjoy your Homemade Basil Pesto with many things:<\/p>\n
Homemade Basil Pesto can be used right away or refrigerated in a glass jar or container for up to 1 week. To keep the pesto green, top it with a thin layer of olive oil.<\/p>\n
This pesto also freezes very well. Pour it into small containers, or silicon muffin cups, or ice cube trays and place in the freezer until solid. After that, transfer the frozen pesto to a zip-bag and keep in the freezer for up to 6 months. That\u2019s a wonderful method to enjoy fresh Basil Pesto all winter long!<\/p>\n
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Eggplant Spread<\/a><\/p>\n Homemade Tomato Sauce<\/a><\/p>\n
Serving: <\/strong><\/td>\nPrep time: <\/strong><\/td>\n | \u00a0Cook Time:<\/strong><\/td>\n | Total Time:<\/strong><\/td>\n<\/tr>\n | for 12 people<\/td>\n | 10 min<\/td>\n | 0 min<\/td>\n | 10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | Ingredients for Homemade Basil Pesto<\/em><\/strong><\/h2>\nHow to Make Homemade Basil Pesto<\/em><\/strong><\/h2>\nHow Many Calories in Basil Pesto<\/em><\/strong><\/h3>\nCalories (per 1 serve, 25g): 94 cal<\/strong><\/th>\n | Calories (per 100g ): 375 cal <\/strong><\/th>\n<\/tr>\n | Fat: 7.9 g<\/td>\n | Fat: 31.8 g<\/td>\n<\/tr>\n | Carbohydrates: 3.2 g<\/td>\n | Carbohydrates: 12.7 g<\/td>\n<\/tr>\n | Protein: 2.8 g<\/td>\n | Protein: 11.4 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | |