This vegan basil pesto is a great way to get plant-derived phytochemicals that help our bodies produce antioxidants that help reverse cell damage and promote repair. Pecans are a great source of monounsaturated fats and fiber.
- 3 cups basil leaves
- 1 cup pecans
- 4 cloves garlic
- ¾ cup extra virgin olive oil (single source, organic if possible)
- ½ teaspoon sea salt
- Optional: Juice of half a lemon
- Add all ingredients to food processor, except the lemon juice, and grind.
- Once it is finely ground and a paste-like consistency, add the lemon juice.
This pesto is delicious with raw veggies, zucchini noodles, mixed with chick peas, or a pasta of your choice. It can stay fresh in the refrigerator for a week or so if you make it ahead of time. Another tip: freeze in containers and then defrost when needed!