Superyacht Cuisine Basil, Spinach and Walnut Pesto

Basil, Spinach and Walnut Pesto

 As you all well know I love to make most of my food from scratch if possible or at least know how to make it from scratch.  This basil, spinach and walnut pesto is one such item that I like to have in my fridge most of time.  This an array of possibilities from adding to pasta, topping canapes, spreading of ciabatta rolls, placing in stuffed breads or topping chicken breast.  Since I am not tolerant of dairy especially cheese (even though on occasion I just can't resist) I like to make my pesto dairy free therefore no Parmesan Cheese.  Personally I prefer it and it make it a lot cheaper to make too if your yacht is on a budget.

For this pesto I used walnuts which are cheapest brought in the bulk food area of your local supermarket or bulk food store. Make sure it is a busy shop as nuts can go rancid easily so high turn over is essential. If walnuts are not your thing substitute with almonds, Brazil nuts or pine nuts.

Basil requires a warm climate or warm window seal to grow so is a summer crop.  Make the most of this delicious recipe that is teaming with health benefits.  It contains a high amount of (E) beta-caryophyllene which has been noted to help with arthritis and inflammatory bowel diseases.

My personal favourite way to have pesto is spread thickly on organic sprout bread and topped with freshly picked tomatoes from the garden.

Basil, Spinach and Walnut Pesto

1 Cup of packed Basil leaves (washed and dried)

1 Cup of packed Spinach leaves (washed and dried)

3/4 Cup of Toasted Walnuts pieces (Toast in a skillet on stove top)

1 1/2 teaspoon of lemon juice

1/2 teaspoon of Himalayan Salt or other natural salt

150ml of Extra Virgin Olive Oil

Place all the ingredients into a good processor and whizz until desired consistency.  Place into clean jars.

Makes 2 small jars, use within 4 days.

Toss through pasta, dollop over a salad, spoon pesto through shredded chicken for a salad or simple spread on your favourite bread.  

Enjoy :)


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