Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Healthy Recipe for Pesto

I love making this every Summer when the fresh herbs are plentiful. I make so much pesto at one time that I routinely run out of ingredients so I’ve been forced to come up with a delicious mix and match formula. It’s pretty much foolproof and fun to add some variety to the menu. Pesto is high in good quality protein, and loaded with antioxidants and healthy fats. And all you need is a food processor!

Mix and Match Pesto
2 cups fresh basil leaves, (no stems) tightly packed OR 2 cups fresh parsley, curly or flat leaf
1 cup walnuts, raw or roasted OR 1 cup pine nuts, raw or toasted
1/2 cup olive oil OR 1/2 cup grape seed oil
1 TBSP lemon juice
salt optional
Pulse all ingredients in a food processor, and refrigerate for up to 5 days. Pesto freezes well.
Mix pesto with Parmesan cheese or optional Vegan Parmesan prior to serving.
Serve over pasta of choice, or sliced fresh tomatoes from the garden
Vegan Parmesan
1/2 cup pine nuts
1/4 cup nutritional yeast
1/2 tsp celtic sea salt
Pulse ingredients in food processor 10-12 times. Store in refrigerator.

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