Creamy Basil Pesto with Pine Nuts
Ingredients Featured in Our Creamy Basil Pesto with Pine Nuts
Recipe Overview
Indulge in the fresh, aromatic goodness of Basil Pesto Sauce, designed to support your well-being, especially during the ovulatory phase. This sauce is not just a delightful addition to your meals; it’s packed with ingredients that are light yet nutrient-dense, high in antioxidants, and beneficial for liver function and fertility. With each ingredient thoughtfully chosen to support health and hormone balance, this pesto is a testament to the power of combining great flavors with nutritional benefits.
About Our
Creamy Basil Pesto with Pine Nuts
Our Basil Pesto Sauce is a versatile and delicious addition to any dish. Rich in essential vitamins and minerals, it supports energy levels and overall health without burdening the digestive system. The fresh basil provides a vibrant, herbaceous flavor that pairs perfectly with the creamy texture of pine nuts and the smooth richness of extra-virgin olive oil. Garlic and lemon juice add a zesty kick, while sea salt and freshly ground black pepper enhance the natural flavors. Whether used as a pasta sauce, spread, or garnish, this pesto is sure to elevate your meals.
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This Basil Pesto Sauce is particularly supportive during the ovulatory phase, when fertility is at its peak and energy levels are generally higher. The nutrient-dense and light ingredients enhance vitality without being too heavy. Basil is high in antioxidants, which protect the body from oxidative stress and support reproductive health. The healthy fats from olive oil and pine nuts contribute to cell membrane integrity, important for hormone production and function.
Supporting liver function is crucial during this phase, as the liver plays a key role in hormone balance. Ingredients like garlic and lemon juice aid in detoxification, helping maintain hormone balance and supporting the release of the egg. The zinc in pine nuts is essential for fertility and reproductive health, while the overall nutrient profile of the pesto, including vitamin E from the olive oil, supports skin health and immune function.
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What You'll Need
BASIL LEAVES
The star ingredient, packed with antioxidants, vitamins, and a fresh, herbaceous flavor.
EXTRA-VIRGIN OLIVE OIL
A heart-healthy fat that enhances the pesto’s flavor and supports overall wellness.
GARLIC
Known for its immune-boosting and anti-inflammatory properties, adding a robust flavor to the pesto.
FRESH LEMON JUICE
Adds a tangy brightness to the pesto, supporting liver detoxification and overall health.
PINE NUTS
Provide a creamy texture and are rich in essential nutrients like zinc and vitamin E.
How to Make
Creamy Basil Pesto with Pine Nuts
ADD DRY INGREDIENTS
Start by adding the toasted pine nuts, fresh lemon juice, garlic, sea salt, and freshly ground black pepper to a food processor. Pulse until everything is well chopped.
ADD BASIL
Introduce the basil leaves to the food processor, pulsing until finely combined with the dry mix.
INCORPORATE OLIVE OIL
Once the basil is finely chopped, process on low. While the food processor is running, slowly add extra-virgin olive oil until the pesto reaches your desired consistency. This will leave you with a thick pesto mixture.
FAQs
FAQs:
Can I substitute pine nuts?
Yes, walnuts or almonds can be used as alternatives, though pine nuts offer specific fertility benefits.
How can I use this pesto?
Perfect as a pasta sauce, spread for sandwiches, or a garnish on salads and soups.
Is this pesto vegan?
Yes, and it’s gluten-free, ensuring it’s accessible to various dietary needs.
How does this sauce support the ovulatory phase?
The combination of ingredients supports energy levels, liver function, and fertility, aligning with the body’s needs during this phase.
Can I make this without a food processor?
A mortar and pestle is a more traditional and hands-on approach, though it may result in a coarser texture.
How long does homemade pesto last?
Properly stored, basil pesto can keep in the refrigerator for up to 1 week and in the freezer for 2 to 3 months.
Recipe Notes:
If you prefer a smoother pesto, drizzle in more olive oil, about 2 tsp at a time until the desired consistency is reached. Be sure to incorporate the oil fully before each new addition. If you add too much, the pesto will be too oily and will break. Basil pesto will last in an airtight container or jar in the refrigerator for up to 1 week. Basil pesto can also be frozen in ice cube trays. Freeze until solid, remove from the tray and store cubes in a freezer bag for easy portioning. They will last for up to 2 to 3 months in the freezer. To use, simply add the frozen pesto directly to a hot skillet or hot pasta and use as desired.
Still hungry?
For another vibrant side dish, try our Garden Salad with Edible Flowers. This colorful salad is not only beautiful but also packed with a variety of nutrients to support your overall health and well-being.
If you’re in the mood for something sweet, indulge in our Vegan Carrot Bundt Cake. This delightful dessert uses wholesome ingredients and offers a perfect balance of flavor and nutrition, making it a guilt-free treat you can enjoy anytime.
Creamy Basil Pesto with Pine Nuts
Ingredients
- 1/2 cup pine nuts
- 2 Tbsp lemon juice fresh squeezed
- 2 garlic cloves
- 1/2 tsp sea salt
- freshly ground black pepper
- 2 cups basil leaves 1 large package
- 1/4 cup extra-virgin olive oil plus more for a smoother pesto
Instructions
- Heat a small pan over medium heat. Toast the pine nuts in a single layer, shaking frequently, for 3-5 minutes or until very lightly toasted.1/2 cup pine nuts
- While pine nuts are toasting, peel and roughly chop the garlic.2 garlic cloves
- Add pine nuts, lemon juice, garlic, salt, and pepper to a food processor. Pulse until everything is well chopped.1/2 cup pine nuts, 2 Tbsp lemon juice, 2 garlic cloves, 1/2 tsp sea salt, freshly ground black pepper
- Add basil leaves. Pulse to combine.2 cups basil leaves
- Once the basil is chopped finely, process on low. While the food processor is running, slowly add olive oil and process until combined. This will leave you with a thick pesto mixture.1/4 cup extra-virgin olive oil
Notes
- If you prefer a smoother preference, drizzle in more olive oil, about 2 tsp at a time until the desired consistency is reached. Be sure to incorporate the oil fully before each new addition. If you add too much, the pesto will be too oily and will break.
- Basil pesto will last in an airtight container or jar in the refrigerator for up to 1 week.
- Basil pesto can also be frozen in ice cube trays. Freeze until solid, remove from the tray and store cubes in a freezer bag for easy portioning. They will last for up to 2 to 3 months in the freezer. To use, simply add the frozen pesto directly to a hot skillet or hot pasta and use as desired.