Pesto Recipe (page 9 and page 10) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

Pesto is a sauce that originated in Genoa, a city in Northern Italy. It is simple to make yet also delicious. Justin loves garlic, so we add more to cater to his taste. For this recipe, I showed Yang how she could pair it in different ways, such as a quick pasta dish with her very own roasted chicken or even a sandwich Justin can enjoy on the go.



Making extra to freeze for later use is great! Perfect for busy families. Use salt sparingly as Parmesan cheese is already salty.


  • 2 cups fresh basil
  • ½ cup pine nuts
  • 4 cloves garlic
  • ⅓ cup Parmesan cheese
  • ½ cup olive oil – preferably light


  1. Wash basil thoroughly and place on a paper towel to dry. You could also pat basil with another paper towel to dry.
  2. On a pan over medium-high heat, toast pine nuts until they turn golden brown. Take off heat and cool.
  3. Place all ingredients in a high-speed blender until finely blended.