Each Wednesday here on Run Foot, we are going to (try) to have a unique recipe presented by Chef Jessie Levin, a Natural Food Chef who graduated from The Natural Gourmet Institute.
Jessie is a 20 something personal chef living in Manhattan and exploring the culinary world daily. (Don’t hesitate to contact her [firstname.lastname@example.org] if you need her services!) After she got her B.S. in Bio-behavioral Health from The Pennsylvania State University, Jessie decided to blend her love of healthy living and cooking into one. Moving to New York City was a big step, but she knew it was what was necessary to learn about Holistic Nutrition and the Culinary Arts. A year later, she graduated from The Natural Gourmet Institute. Make sure to follow her on twitter for healthy cooking tips and recipes!
The Recipe: Vegan Pesto
Don’t let the word vegan fool you, you don’t have to be a plant-based eater to love this versatile favorite. This is a great recipe for runner’s and fitness fanatics because you can put it on almost anything! Jessie suggests trying it on pasta, over vegetables, or with a piece of fish.
What You Need:
1/2 cup raw walnuts
4 garlic cloves, chopped
1 ½ tablespoons white, sweet, or chickpea miso
1 ½ teaspoons fresh lemon juice
4 cups packed fresh basil leaves
¼ cup good olive oil
Salt and pepper, to taste
How You Do It:
In a food processor fitted with a steel blade, add the walnuts, garlic, miso and lemon juice and pulse a few times. Add the basil, run the processor, and slowly add the olive oil. Season with salt and pepper and enjoy!
Chef Secret: this recipe also tastes AMAZING with arugula instead of basil!