During my travels to Italy I developed a strong love for pesto. Its distinct, rich flavors, especially in Genoa, the home of pesto, were absolutely unforgettable.
It wasn’t too long ago that I didn’t know what pesto was even made of. I figured it wasn’t the healthiest of foods, but I was shocked to find out just how calorically-dense it really was. Pesto is composed of very few ingredients, but 3 of the ingredients (olive oil, pine nuts, parmesan cheese) are very high in fat.
Though the fat in pesto is on the healthy side of fats, I set out to make a more macro-friendly version of pesto and I must say, it is pretty damn good and extremely easy to make.
What You’ll Need:
2 cups fresh basil leaves
1 cup spinach
3 tbsp olive oil
2 tbsp lemon juice
5 garlic cloves
¼ cup (30g) parmesan cheese
Pinch of salt
How to Prepare:
In a blender or food processor, add all the ingredients.
Total Time Required: 10 minutes
Number of Servings: 8
Serving Size: 2 tbsp
*Macronutrients and calories will differ slightly depending on brands of ingredients used.