Are y’all liking these mini-blogs on quick, healthy recipes I make on the reg? I have so many of you asking for recipes all of the time, I’ve tried to make a goal to share one new recipe a week. These aren’t the fanciest, most unique recipes out there. But they are the recipes that have helped me keep 25 pounds off since 2015!
If you are someone who wants to eat healthy on a more regular basis, but get overwhelmed after googling “healthy recipes” and see the thousands of elaborate meals (or tasteless looking recipes) that come up – I totally get you! That was me four years ago! But slowly, as I have made a personal effort to understand nutrition and eat healthy in my every day life, I have put together a collection or recipes I make regularly. Nope, these aren’t revolutionary, but they are simple, attainable, and something I promise you can make on your own! I think that’s the key to having a healthy lifestyle of eating habits (as opposed to doing a fad diet for a week or two), you need to have go-to easy recipes you can whip up in no time!
Today I’m sharing a simple pesto recipe I make almost every other week! We put this stuff on everything – zoodles, spaghetti squash, palmini, gg crackers, wraps, cauliflower pizza crust, etc. I mean this stuff is soooooo good. Our favorite is to add this to zoodles with seared shrimp or baked cod (maybe I’ll do a little mini post on that since it is super easy and impressive to make). It’s a staple recipe that is amazing to be able to whip up if you are looking to jazz up a meal!
Disclaimer: my husband is mildly obsessed with this stuff. I mean, he would eat it by the spoonful if I let him lol, so I make a pretty big batch (about 4-6 servings). Just FYI in case you want to half this recipe instead of making it in bulk like I do lol.
Ingredients (4-6 servings):
- 6 oz basil
- 1/3 cup walnut pieces (you can use pine nuts instead if you prefer)
- 1/4 cup grated parmesan
- juice of 1/2 lemon
- 2-4 garlic cloves (we love garlic, so we use 4 cloves)
- 1/2-3/4 cup extra virgin olive oil (I prefer 1/2 C olive oil, but my husband prefers more. If I am using 3/4 C olive oil, I add less pesto to my portion)
- Place all of the ingredients except for the olive oil in a food processor with the blade attachment (I use THIS food processor).
- Slowly drizzle in the olive oil and turn your food processor on “low” (note: if you want more control over the texture, use the pulse feature instead of “low” setting).
- Scrape down the sides as needed with a spatula
- Continue to process the ingredients until well combined and you have reached your desired consistency. We prefer our pesto to have some texture still, although if you are going for a smoother consistency, process longer.
Storage: store in an air tight container (I use THESE) in the refrigerator for up to 3 days. If you have extra pesto left over, store in ice cube trays in the freezer and thaw out later when needed!
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I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.