Anyone who knows me, knows I love to cook healthy food at home and I very rarely eat out. What I love most about cooking at home is knowing exactly what ingredients are in my food so I know that its not full of garbage and chemicals.
So today I'm doing something a little different, something many of you have asked for, and sharing some of my"recipes" on the blog. I say "recipes" because Im kind of an organic cook who just rolls with whatever ingredients I have around. usually I never make the same dish exactly the same way twice. Today's is one that I always keep the same though.
Today's Recipe is only 5 ingredients and it's one of the staples in my fridge at all times! I make this cheeseless pesto in bulk since I don't eat dairy and it goes great on steak, salads or whatever else I please as the week rolls on. It keeps for weeks when refrigerated which is a major bonus!
What you'll need
2 bunches of of fresh basil leaves
1 tablespoon pine nuts
1tablespoon balsamic vinegar (I use this one and swear by it. I order it by the case!)
1/4 cup of extra virgin olive oil
a few pinches of sea salt
Throw all the ingredients into a food processor and chop for about 20 seconds.
Scoop out and enjoy!
Simple, right?
The balsamic adds a bit of sweetness that most pestos don't have. If you prefer a more herby taste, maybe leave out the balsamic.
Tell me what you guys think? Want to know more of my recipes? Let me know.
