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Petersihen Pesto and more...

Petersihen Pesto and more...

Hey you guys!

This one is dedicated to the one I love the most in the whole world. My best friend and partner in pretty much everything. Every day, we try to eat as healthy as possible. Sometimes we fast, sometimes just fruit or raw meals, sometimes we love cooking a clean vegan version of an otherwise unhealthy meal and sometimes we come up with the weirdest concoctions of our own. 

Eating and preparing meals should not be a chore and neither should decisions about food and nutrition. We are firm believers in listening to our bodies and just going with the flow of life. 

I named this one after PJ because he absolutely loves pesto haha ( I shared some ways we incorporate this recipe below). I don't make it often but this is simply delicious!

Did you know?

Pesto originated in Genoa, the capital city of Liguria, Italy. The name is the contracted past participle of the Genoese verb "pestâ" (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. (Feel free to use this method when you are making this recipe if you have a mortar & pestle at home. I know that that makes it not only more authentic, but even more chunky and delicious (thats how I love it).

Traditional pesto recipes use pine nuts and you can use that, but I like the delicate flavor of walnuts and i think it makes the recipe more creamy and flavorful. I also personally consider walnuts to be one of the healthiest nuts ever so its a win win. These days there are so many different variations of pesto. I want to share a simple and extremely healthy one that can be used in many ways. Make a raw vegan meal by adding this pesto to spiralized zucchini with cherry tomatoes, seasoned with red chili flakes mmm...mmm.mmm!! Add to your pasta, in sandwiches, to veggies, or spread on a baguette. I love adding it to my soups too because it adds such an amazing flavor.

Walnuts and olive oil have good, heart-healthy fats, basil is full of antioxidants and promotes cardiovascular health among a ton of other benefits, lemons and garlic are so nutritious too, nutritional yeast adds a yummy cheesy flavor and is hight in B vitamins. You cant really go wrong with this one. Its fresh and the flavors blend so well together!

Here goes...



  • 2 Cups fresh basil leaves, packed
  • 1/2 Cup raw walnuts, chopped (shop here)
  • 1/3 Cup extra-virgin olive oil
  • 2 Tablespoon nutritional yeast
  • 3 Garlic cloves
  • 4 Tsp lemon juice
  • 1/2 tsp lemon zest (optional
  • 1 tsp pink Himalayan or Celtic salt


  1. Pulse walnuts in a food processor until it's broken down to a powder. 
  2. Add all other ingredients except olive oil and pulse to combine everything well
  3. With the blender running add olive oil in a thin stream until it is fully incorporated and your pesto is smooth.
Gluten free bowtie pasta with cherry tomatoes and pesto on a bed of fresh arugula

Gluten free bowtie pasta with cherry tomatoes and pesto on a bed of fresh arugula

Notes :

  1. Add extra olive oil for a creamier pesto and more walnuts for a more chunky pesto.
  2. Keep in mind that you want the pesto to be salty on its own since it will likely be served with a more neutral vegetable, pasta or bread.
  3. Store in the fridge for up to 4 weeks, keeping a layer of olive oil on top of the pesto to help retain the color and freshness.
  4. For a raw version, use cold-pressed olive oil.

And jus like that, meals are made with simple, sophisticated style 😉

Want some other unique pesto recipes? Click here and here.

Enjoy! Feedback and pictures of your pesto creations are welcome! 💜

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