I Bet You Haven't Tried These Pesto Recipes!

If you’re like me, a good pesto can MAKE my day!

Pesto has become a weekly make-from-scratch addition to our meals. It packs a punch of goodness from the nutrient-dense greens within, to the gut-happy garlic & lemon juice that every pesto needs.

Another bonus to home-made pesto is that it’s so quick to whip up - literally throw the ingredients in your food processor or high speed blender, blennnnnnnd, and walla! It’s ready. It also lasts in the fridge for a few weeks, and if you get lucky enough to make a massive batch, freezing some will work too.

Ways to Use Pesto

Pretty much any savoury meal can be improved with some pesto! Here’s a handful of ways we like to include it in our meals:

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  • Stir through cooked pasta or raw zoodles (spiralled raw zucchini)

  • Add to an omelette

  • Stir through cooked potatoes for a scrumptious potato salad

  • Spread on sourdough toast

  • Add a dollop to your nourish bowl

  • Add a few tablespoons of water to your pesto to create an epic salad dressing

  • Use as a topping on nachos or loaded potatoes (the Cruisy Coriander Pesto below rocks this!)

  • Warm up with some legumes - green beans, cannelloni beans (pictured) or chickpeas (the Classic Basil Pesto is my fave with beans)

So without further ado, here’s my favourite pesto recipes! P.S. they are all dairy & gluten free!



Kaley Walnut Pesto

2 packed cups washed kale leaves, stems optional

1/2 cup walnuts

1 tsp Celtic/Himalayan salt

1 lime, juiced

1-2 garlic cloves

1/3 cup extra virgin olive oil

2 tbs savoury yeast flakes

Water to thin to desired consistency (start with about 2 tbs)

Make It:

Add all ingredients except water to blender/processor and whiz until made a paste. Add water until you reach desired consistency. Add to an airtight jar or container and store in the fridge.

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Celery Leaf Pesto

2 garlic cloves

1/2 cup almonds (walnuts work well too)

2-3 cups washed celery leaves (organic is BEST)

3/4 cup extra virgin olive oil

1/2 cup savoury/nutritional yeast flakes

1/4 cup hemp seeds 

Salt to taste 

Make It: Add all ingredients to to blender/processor and whiz until desired consistency - shorter for chunkier, longer for smoother. Add to an airtight jar or container and store in the fridge.

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Left-Overs Pesto

2-3 cups leftover greens (silverbeet, zucchini, parsley, kale stalks, celery etc)

1/2 cup nuts (I love using almonds)

1-2 garlic cloves 

2-4 tbs savoury/nutritional yeast flakes

1 tsp Celtic/Himalayan salt 

1/3 cup extra virgin olive oil 

Juice of 1 lemon

Make It: Add all ingredients to to blender/processor and whiz until desired consistency - shorter for chunkier, longer for smoother. Add to an airtight jar or container and store in the fridge.

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Cruisy Coriander Pesto

1 bunch washed coriander leaves & stems

1/2 cup extra virgin olive oil

1/2 cup raw cashews (use sunflower seeds as cheaper alternative)

1 tsp Celtic/Himalayan salt

1 lime, juiced

1-2 garlic cloves

2 tbs savoury yeast flakes

Water to thin to desired consistency (start with about 2 tbs, add more for a killer dressing)

Make It:

Add all ingredients except water to blender/processor and whiz until made a paste. Add water until you reach desired consistency.

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Classic Basil Pesto

1 bunch of washed basil leaves (about 2 cups)

1/2 cup extra virgin olive oil

2 garlic cloves

1/2 cup raw cashews (use sunflower seeds as cheaper alternative)

1 tsp Celtic/Himalayan salt

1/4 cup lemon juice (about 1 lemon)

1-2 tbs savoury/nutritional yeast flakes

Water to thin to desired consistency (start with about 1/4 cup)

Make It:

Add all ingredients except water to blender/processor and whiz until made a paste. Add water until you reach desired consistency.

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Let me know once you’ve made one of these pastors & what you think!

Leash x