Who doesn’t love pesto, but does pesto love you? My family enjoys the taste of pesto, but feels like the traditional recipe, which calls for pine nuts, is a bit too rich for them.

When my daughter wanted pesto, I improvised with whatever ingredients I had on hand and opted for a healthier version. I remembered a chef’s tip from my cookbook, Audrey at Home to use walnuts, which I had in my pantry, but not quite enough. I blended a variety of nuts, cheeses, and other ingredients to create my pesto. I went easy on the olive oil and added lemon juice for a lighter taste. I wasn’t sure what the result would be. We were all pleasantly surprised by the taste and added health benefits. Walnuts are heart healthy, loaded with potassium and antioxidants.

Warning, I didn’t measure anything, so for now I’m only listing the ingredients. You’ll have to play around with measurements based on your taste. If you have the luxury of time, try using a mortar and pestle, which professional chef’s recommend as the most effective way to release the flavor of the herbs. It also allows the the herbs to maintain their bright natural color, without any bruising, which occurs when chopping with metal. I was short on time, so I went for convenience. The mini food processor I used holds just over one cup, to give you something to go on. Have fun with it. Add more or less of what you and your family prefer and whatever is in the pantry.

What could be more Zabelicious than that?

Zabelicious Pesto Recipe

Ingredients:

• basil

• spinach

• oregano (just a pinch because I had some fresh available)

• walnuts

• pecans

• sunflower seeds

• garlic (minced)

• lemon juice (from 1/2 of a lemon)

• olive oil

• aged dry cheese-cheese-preferably Parmigiano Reggiano or Pecorino (grated)

• parmesan (shredded)

• salt & pepper to taste

Blend with a mortar and pestle, or puree in a food processor and store in the refrigerator if not using immediately.

Zabelicious Tips:

Serve over your favorite pasta, veggies, poultry or seafood. Garnish with extra fresh basil leaves if available. I’ve used it to create a pesto chicken soup that was a hit with my family. Watch for that recipe to drop soon. I have also used pistachios as the primary nut in place of pine nuts for pesto.

Zabelicious Trivia:

Pesto dates back to the mid-nineteenth century and originated in Genoa, Italy. The land in that Ligurian region of Northern Italy is said to produce the best basil, designated as Genoese Basil. Pestle and pesto come from the verb pestare, which means to crush or clobber. Fewer people today make it the old-fashioned way, with a mortar and a pestle. The modern convenience of food processors have replaced that ancient art in many kitchens. However, in the Italian countryside where pesto originated, they pride themselves on paying homage to tradition and would never consider bruising the tender herbs with blades. Most professional chefs insist on using a mortar and pestle to blend pesto for the best flavor and color. Those purists would likely not approve of the method I used, or my pesto recipe. Fortunately, the only opinion that counts in my kitchen is my family’s.