Pesto

Pesto

It is Sunday and we decided to make some pesto for meal prep this week. We love our carrot top pesto recipe but we also like having a more traditional pesto taste every once and a while. Lauren made some amazing pesto last week that we ended up using in multiple meals including some tempeh on Friday night which was just delicious. We made the pesto this week to go with some black bean pasta and veggies we will be having for a couple lunches. We love using pesto because it tastes delicious cold and makes it super easy to grab and eat for lunch.

I first used this combo back last spring when I attended Movement-X by Ido Portal. It was a fantastic course and I have integrated a lot of principles and lessons I learned into my training and with my clients. The most valuable tidbit I learned was that we are only as young as our spine. I think is so true on so many levels and we often do not move our back in many ways throughout our days. We spend most of our days in flexion or in a rounded back posture and rarely do we go into extension especially in our thoracic spine (our mid back) doing elevated bridges is a great way to mobilize the thoracic spine. Floor level bridges are great but they can cause excess lumbar extension if the thoracic extension isn’t there. Therefore, elevated is a great way to get the thoracic spine mobilized and feeling good.

Back to food, this is a really simple and easy recipe to make. Take all of the ingredients and put them in a food processor or vita-mix and blend until it is smooth and tasty. Put it on anything really, eggs, tempeh, veggies, etc. it is all delicious! Let us know what you think of it!

Ingredients:

1/8 cup Pine Nuts
3 cups Fresh Basil
1/3 cup Nutritional Yeast
1/4 + 1/8 tsp Sea Salt
1/2 cup Olive Oil
3 tbsp Fresh Lemon Juice
2 Clove of Garlic

Instructions:

  1. 1. Place all ingredients in a food processor or high powered blender (we use a vita-mix) and blend until smooth.