This week has been full of homemade food! My love for food grows every time we try something, and this week has been especially exciting. We’ve made pesto, humus AND banana bread. The humus is my biggest win because I’ve struggled to successfully make it all year, but the Basil Pesto was the most yummy.

Baby and I enjoy a wide variety a veggie food; mostly homemade and sometimes store-bought. However, I am experimenting when I can with vegan alternatives when possible and we are trying to be conscious about what we eat. I fail a lot, but I succeed too, and this week has been no different, I have succumbed to temptation of desserts, enjoyed some wine and eaten a lot of fresh fruit, veg and some amazing ‘normal’ food courtesy of mum. She brought home some fresh basil the other day, and a whole lot of Pesto was what we turned it into. It’s easily the best pesto I’ve ever smelt, and tasted too!

Recipe:

** Disclaimer: When I cook, I often look at a few online recipes for a guideline and then do whatever feels like it will work best. These measurements and steps were the result of our experiment.

Ingredients

1 big (mixing bowl) bowl of fresh Basil leaves

1 small (cereal sized) bowl of almonds (blanched and peeled)

1/3 cup of Olive oil

3 garlic gloves

Himalayan Salt and Black Pepper (optional) to taste.

Method:

Blend together the basil and nuts.

Add Garlic, Salt and Pepper. Blend again.

Move the mixture around with a spoon, making sure it’s well mixed.

Add the Olive Oil slowly to mixture while blending.

Check that its all blended well, decant into a jar or box, and enjoy.

* This made at least 6 portions of Pesto for us, so we gave some away and froze some too.

If you try it, let me know how it goes! 

xoxo

R