Basil and Pea Shoot Pesto

I am not one to resist a food bargain when I see one, so when I spied two bags of organic basil for the price of one, in the middle of an icy cold snap, in the middle of the bleak prairies, Calgary, Alberta, I broke into a run to snap up those two bags of live green deliciousness and brought them home smugly in my bag.

Fragile herbs do not last long in the refrigerator and so one of my favourite things to do is make a big jar of pesto to ‘preserve’ all that leafy green freshness in olive oil. Homemade pesto is a nutrient dense dish of vibrant live greens, healthy mono-saturated olive oil, parmesan cheese and all the brain friendly fats contained in pine nuts.

I am pretty relaxed with the recipe and do not even weigh or measure the ingredients. This is ‘blender cooking’ after all, so you can just add more of an ingredient if you want more of that specific flavour.

Traditionally pesto is made using Parmesan cheese but in this instance I used Romano cheese to cheapen the recipe. Having made this first step from away from rule book, it was easy to go AWOL and begin including different types of fresh greens. My last batch of pesto contains basil, freshly sprouted pea shoots and sprouted mustard greens shoots, which added a spicy hot flavour. 

Once safely stored in the refrigerator I can stir the pesto into pasta with broccoli or Swiss chard for a quick supper dish, pop a spoonful into soups to enrich the flavour and spread it on a rice cake for a quick nutrition dense snack.

Look what I did here with pesto and some fermented red cabbage sauerkraut. Such beautiful colours. A flavourful and delicious sophisticated snack incorporating live greens and all the health-giving good bacteria in a fermented food.

Healthy Snack, Nutrient Dense, Vibrant Colours, Fermented, Live Green.


Basil and Pea Shoot Pesto
  1. I large handful of pine nuts
  2. I large handful of Romano cheese
  3. 1 clove garlic
  4. 2 bunches basil
  5. Olive oil to reach desired consistency.
  1. Put all the ingredients in a blender except the olive oil.
  2. Start blender and drizzle olive oil through the hole in the blender lid.
  3. Add until pesto reaches desired consistency.
  4. Place in a wide mouthed jar and refrigerate.
Louise Innes Holistic Nutrition

Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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