Are you a pesto fan? I used to makes traditional basil pesto all the time when Parker was little. I would put it over pasta with tons of sautéed veggies and she would gobble it up.


Then came the picky years. If food wasn’t white or an avocado she wouldn’t eat it. Pesto became a rare treat rather than part of the regular rotation.


Fast forward to her tween years and our attempt to not waste any part of our veggies, and pesto reappeared in all forms. We used carrot tops, mint and radish tops, and turnip tops in our pesto. I think that is what I love the most about pesto; you can make it with any nut and any type of greens and it will always taste amazing.


This is my tried and true oil free basil pesto. It has garlic, almonds, basil, and filtered water. I put it over gluten free pasta with sautéed veggies (whatever I have in the fridge ; today it was carrots, broccoli, shiitake mushrooms, kale, and corn. Absolutely delicious! When are you going to make this?

Ingredients

1/4 cup almonds

3 medium cloves garlic

1 small bunch of basil

1/4 cup filtered water

• Add almonds and garlic to a food processor and pulse until you get a paste.

• Add basil and pulse.

• Add water until you get a creamy texture. If desired consistency has not been achieved continue to add small amounts of water at a time.

• Add to pasta and sautéed veggies, heat and serve.

• Leftover pesto can be stored in the refrigerator or the freezer.