This recipe for Basil and Chive Pesto is so easy to make and full of nutrients for good health. It’s dairy-free and gluten-free.
Just like green leafy vegetables, fresh herbs contain large amounts of vitamins A, C and K. Many herb plants also contain polyphenols. Polyphenols are plant compounds that have both antioxidant and anti-inflammatory capabilities.
I have used macadamia nuts in this pesto recipe instead of the traditional pine nuts. “Their abundant healthy fats promote a healthy heart and reduce the risk of heart disease. They are also super satisfying, keeping you fuller for longer, helping to maintain a healthy weight, and keeping you energised throughout the day. And their fibre supports digestion and helps with good gut health, which we now know is a foundation of optimal mood and wellbeing.’ Australian Macadamias
Use the pesto as a dip with crackers and crudités or it is also great used as on pizzas or pasta. Another idea is to use it on top of your eggs or grilled meats or spread it on bread to make a delicious toastie.
Dollop it on top of soups for added flavour and freshness. There are so many ways to use pesto and it’s so versatile. Make a double batch and freeze some!
Basil and Chive Pesto
8 serves | 10 mins
Ingredients
½ cup Basil Leaves
¾ cup Parsley (washed and roughly chopped )
½ cup Chives (chopped)
¼ cup Macadamia Nuts (roughly chopped)
1/3 cup Extra Virgin Olive Oil
¼ cup Lemon Juice
½ tsp Sea Salt
½ tsp Black Pepper
Directions
Combine all of the ingredients into a food processor and blend for 1 to 2
minutes on high speed, or until creamy.
Transfer to a bowl and serve with veggie sticks or rice crackers.
Enjoy!
Variations and Tips
Refrigerate in an airtight container for up to four days.
Omit the macadamia nuts or use sunflower seeds instead.
Add garlic powder or more lemon juice.
I would love to hear from you if you make this recipe for Basil and Chive Pesto. Tag me on socials @dianarobsonnaturopathy
You might also like to try some of my other recipes.