Pesto by Catherine Arnold Nutrition

I love herbs not only because they make everything taste delicious, but also because they have amazing medicinal nutritional properties. Anti-bacterial, antioxidant and anti-inflammatory are just some of the health benefits of oregano, basil and parsley.

Parsley and basil are great for cardiovascular health and inflammatory conditions such as rheumatoid arthritis whilst oregano is a powerful antibacterial and its oil is used to maintain a healthy gut. This pesto has many uses, stirred through pasta, as a marinade on meat, fish or vegetables, spread onto field mushrooms and baked, or just as a dip or sandwich spread. The best thing is it takes less than 5 minutes to make!


2 large handfuls of either oregano, basil or parsley

1 handful of kale or spinach (optional)

1 handful of pumpkin seeds (presoaked if possible)

1 garlic clove

1/4 cup & 1 tbsp of extra virgin olive oil

Juice of 1 lemon

2 tsp nutritional yeast for a vegan pesto or 2 tbsp grated organic parmesan cheese

Pinch of Himalayan salt, to taste


Put all the ingredients into a blender and whizz up retaining a bit of texture if possible.

Taste and adjust seasoning as necessary. Store in the fridge in a glass container with a lid, ensuring the top of the pesto has a layer of olive oil to keep it fresh.  Lasts for around 1 week.


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