My daughter is super picky, but she LOVES pesto, so I am happy to make it regularly to add a boost of phytonutrients from the basil, and the fresh lemon juice, and it is a great source of healthy fats from the olive oil. It goes nicely with grilled salmon, mixed in with scrambled eggs, drizzled over roasted veggies, mixed in with salad dressing, added to marinara sauce, and of course, with a version of pasta ~ lentil pasta, spaghetti squash, zucchini noodles and regular pasta.
This recipe is really basic, super simple and nutrient dense:
1 Bunch Organic Basil (~ 4 oz)
1/2 - 2/3 c Extra Virgin Olive Oil
Fresh Lemon Juice
1/4 tsp Sea salt
Wash and dry basil and separate leaves.
Place leaves in a food processor and process until chopped up.
Add sea salt, and slowly add around 1/2 c olive oil while pulsing the food processor.
Transfer to storage container, squeeze in fresh lemon juice, and top off with additional olive oil, so that basil is covered.