Recipe: Basil Pesto Deliciousness

During the later part of my pregnancy I developed an obsession with pesto sauce. I have no idea where the hankering came from, its not something I normally ate prior to pregnancy, but I had it at a restaurant and decided I needed to have it on the reg. I had few cravings during my pregnancy and I loved that the one thing I did crave was more or less on the healthier side. Yes, it can be high in fat and calories, but its also packed with nutrients like Iron, Vitamin A and C. 

To this day I still enjoy pesto sauce, but prefer making it rather than purchasing it at the store to keep it clean and healthy. Serve it on salmon, grilled chicken, scallops, over brown rice - pretty much anything. 


  • 1 bunch of organic basil (I use the container from Trader Joe’s) 
  • 2 handfuls of organic spinach (fresh or bagged) 
  • 1/4 cup pine nuts
  • 4 garlic cloves peeled (My husband loves garlic so I use 4 but 2 or 3 will suffice)
  • Salt & Pepper (I don’t meansure, just do it by taste)
  • 2/3 cup EVOO
  • 1/4 cup - 1/2 cup Parmigano Regiano cheese (optional) 


  1. Rinse and pat dry the basil and spinach. Place half of the greens in a large blender. 
  2. Add the pine nuts, garlic cloves, salt & pepper, and 1/4 cup of EVOO. 
  3. Blend - you’ll need to use a spatula or spoon to help mix the ingredients in the blender. 
  4. Working in batches, add the remainder of the basil and spinach along with the EVOO. 
  5. Once it is mixed well, toss in the cheese - I usually use 1/4 c. even less. Blend one more time. 
  6. Taste and if necessary add more salt and pepper. 

Next time you make salmon or grilled chicken I highly recommend adding a spoonful of this to thinly coat the protein and add a some flavor to the dish. 


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