I love pesto. A lot. On pasta, sourdough pizza, and sandwiches. As a base for aiolis and dressings. It’s versatile, flor-packed, and gut-healthy too! Bonus points when it’s summertime and the main ingredients come straight from our backyard garden (and the farmers we know and love).
Sometimes, I crave a lighter version that acts as a great base for whatever additions I want to add (mayo, cottage cheese, extra oil, and parm). With that in mind, I created a new super fresh pesto recipe that we’re having on repeat over here. It’s lemony, light, and so delicious, made from local garlic scapes and basil and kale from our garden.
I’ve been mixing it with mayo for a pesto aioli that I cannot get enough of spread on sourdough focaccia for my new favorite sandwich of all time.
Did you know garlic is prebiotic fuel for your gut?
Garlic contains indigestible fibers called fructans that feed healthy probiotics like Lactobacillus and Bifidobacterium, allowing them to thrive and multiply.
Plus, it acts as pathogen control!
Its active sulfur compound, allicin, naturally fights off harmful microorganisms and viruses. This keeps bad bacteria and yeast from overgrowing.
Flavor? Check. Nourishment? Check. Gut booster? Check.
It’s time to make this one, friends. And learn more about your unique gut health with at-home Tiny Health tests.
Enjoy, friends!
Light Lemony Pesto
WHAT YOU NEED:
- ½ tablespoon lemon zest
- ½ cup fresh basil
- ¼ cup kale, arugula, or spinach (optional)
- ⅓ cup almonds or pine nuts (toasted for extra flavor)
- 1 clove garlic, minced
- ⅓ cup garlic scapes
- ¼ cup lemon juice or juice of one whole lemon*
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil*
*Add more of one or both of these based on desired consistency and/or flavor wishes. I like mine extra light and lemony.
WHAT YOU DO:
Roughly chop your basil, kale (or greens of choice), and scapes.
Add all ingredients to a food processor and pulse until desired consistency, scraping down the sides as needed.
If you like a smoother, runnier pesto, add a bit more lemon juice or olive oil (I like mine a little chunky)
ENJOY fresh, and save any extras in an air-tight container for 3-5 days. This also stored great in the freezer!
If you make this, I’d love to hear your thoughts!
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