Dispelling nutrition myths, ranting, and occasionally, raving

Perfect Pesto

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Pesto is one of those simple things that can make a meal so much better. You can just cook up some pasta and dump on some pesto and voila, supper. If you want to get fancy (and have a slightly more balanced meal) throw in some canned tuna, grilled chicken, or tofu. Pesto is also one of those things that’s way better when it’s home made.

Basic Pesto:

bunch of fresh basil

1 clove of garlic (coarsely chopped)

1/3 cup toasted pine nuts

1/2 cup parmesan cheese (finely grated)

1/3 cup olive oil (or slightly less or more depending on consistency)


Pulse the first three ingredients together in a food processor (or whatever sort of blender-like contraption you have or use a mortar and pestle) until finely chopped. Add the cheese and then slowly pour in the olive oil while the processor is going until you reach the desired consistency.

But pine nuts are pretty expensive and many of us are poor. Don’t worry! You can substitute pretty much any kind of nut (I’ve used walnuts, almonds, pistachios, hazelnuts…). You can also substitute nearly any kind of leafy green (I’ve used steamed broccoli, cilantro, asparagus, parsley, arugula). If you’re vegan you can use a few tablespoons of nutritional yeast in place of the parmesan cheese.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

One thought on “Perfect Pesto

  1. The other great thing about it is that it freezes well, so you can make a mega batch and freeze it in little airtight tubs or cube trays for future easy suppers. A thin layer of olive oil on the top will prevent oxidation.


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