Delicious Omega-3 Filled Pesto

Ahh..gone are the days when we viewed fats as evil. While saturated and trans fat (partially hydrogenated blah blah) do have the ability to harm our bodies, oils are a much needed part of our diets. Probably one of the healthiest type of oil is olive oil.

Some tips on purchasing higher quality (and healthier) olive oils:

  • Look for olive oils stored in dark bottles. Light and heat exposure can make the oil go rancid quickly, depleting it of its natural nutrients.
  • Look for the words “first press” on the label – anything labeled “light” does not mean it has less calories or fat; it simply means the oil has been filtered numerous times, giving it a lighter flavor and thus lighter nutrients as well.
  • If you’re looking to be real fancy schmancy, look for a seal that says “Indicazione Geografica Protetta”. This indicates that the olive oil was produced exclusively in Italy, and was shipped to the US.

Fresh olive oil should have a slightly nutty taste & aroma. I’m not someone who can drizzle it on salads and tolerate the taste all by itself. So armed with my new spiffy KitchenAid food processor, I decided to make some delicious, oh so fatty basil pesto.

Simple Basil Pesto

Basil Pesto


2 cups (around 2 bunches) of fresh basil
1 clove garlic
1/4th cup walnuts (or pine nuts)
1/4th cup olive oil
1/4th cup grated parmesan cheese (optional)
1-2 Tablespoons water
Salt to taste

1. In food processor, add everything together except for the salt
2. Pulse until smooth, scraping down sides occasionally.
3. Add salt to taste (I found I didn’t need the salt because of the cheese)
4. Enjoy in sandwiches, pastas, etc.

*Makes about 3/4th cup tastes awfully good in paninis.

Roasted Veggie Panini w. Fresh Pesto

Happy eating!

This entry was posted in Dips & sauces, Healthy, savory, Vegetarian. Bookmark the permalink.

6 Responses to Delicious Omega-3 Filled Pesto

  1. George says:

    Look at you…. miss recipe extraordinaire… it look and sounds wonderful and I must try it out…

  2. Lauren says:

    This recipe sounds great, especially since I am much more likely to have walnuts hanging aroudn in my kitchen rather than pine nuts. Thank you for sharing, and for the tips on purchasing a better olive oil. I’m always confused when told to use a “good quality” olive oil in a recipe, and then not given any further instructions. Thanks!

  3. You’re welcome Lauren! I hope you enjoy :)

  4. This looks awesome, Victoria! I made pesto for the first time a couple of months ago and can’t believe how easy it is to make, as well as delicious. All your food looks really yummy, as does your blog ;)

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