The Best Fall Basil Pesto
Updated: Apr 21
Ugh I love fall/winter. And pesto. All green foods really. Currently sipping on a green smoothie with spirulina and spinach. And cacao because ya know, duh. I’m so overwhelmed with all the things I want to cook and bake for thanksgiving. I just want to make EVERYTHING. All the desserts, stuffing, veggie sides, dips, etc. But we are not expecting 50 people for Thanksgiving and I don’t want to slave away in the kitchen only to have a million leftovers- which are still the best, but gotta pick and choose my battles.
I love pesto because it’s super easy to make, has accessible ingredients, and can go on basically anything (within reason). Plus, you can eat it cold as a dip or heat it up with your roasted veggies. You can truly make pesto your own and put your own spin on it, and it’ll still taste delicious.
Pesto is so cozy and an easy way to get herbs, greens and healthy fats. Don’t be afraid of those healthy fats!! Healthy fats, like the ones you’ll see in this recipe, are responsible for your glowing skin, healthy hair, healthy metabolism, efficient digestion, and even great for your heart! Which most people find the opposite. Fats help you absorb nutrients as well. Raise your hand if you eat your salad without dressing to lower the calorie intake? Well I learned in treatment for my eating disorder that by removing the fat from your salad (most likely your dressing) eating your salad is basically meaningless because your body can’t absorb any of the great nutrients from your greens and veggies in your salad. So why bother. Not only does it suck your eating a bland salad without dressing, but then your not even getting any benefits from it. Eat your healthy fats guys!!! And eat your cake on occasion too!
So this Thanksgiving season, if you’re looking for something easy, quick and something that will easily impress your family- this recipe is perfect for you!!
The Best Fall Basil Pesto
Yields a decent amount of pesto
handful of fresh basil (roughly around 3-4 cups)
2 cups of spinach
¼ cup of walnuts
¼ cup of pine nuts
¼ cup of pistachios
¼ cup of salted pepitas
juice from 1 lemon
2 tbsp hemp seeds
¼ tsp salt & pepper
¼ tsp garlic & onion powder
¼ tsp coriander powder
¼ cup olive oil
Add all ingredients into a food processor and blend together. Add additional spices, salt and pepper as desired. Add additional olive oil for desired consistency. Add more lemon juice if you’d like a lemony-forward pesto. In this recipe, the lemon brightens it up but is not the main flavor within the pesto. Add additional spices like cayenne or red pepper flakes on top for a little kick!
Serve with roasted veg, crackers, raw veggies, or fresh bread and cheeses. Enjoy! Now you’ve got a great addition for the appetizer table on Thanksgiving!