BEAUTIFUL BASIL PESTO
Hail basil, one of the most beloved herbs by so many of us. Oh yes, I am one of them, talk to me about pesto! Plus there are so many ways to make it and this version is a tasty take on traditional pesto infused with a trifecta of omega 3’s to help combat inflammation. That’s a win-win – you get yum as well as pain relief.
Food as Medicine:
Struggling with inflammation, muscle soreness, arthritic issues and fatigue? Well how about treating those challenges with food! This pesto is one of them. It's fabulous anytime it boasts the bonus of being ideal for inflammation and is a fabulous post workout meal too.
The alkalizing anti-inflammatory properties help overcome muscle soreness and accelerate recovery. Enjoy this sassy sauce with your favorite alkaline protein option such as Portobello mushrooms filled with French lentils, and served over a bed of sautéed greens. Top with a generous dollop of pesto and a sprinkling of nutritional yeast (adds a great source of B vitamins conducive to recovery) and oh yum!
Another of my fave ways to enjoy pesto is on pizza and that’s a weekly event at my place. Here is my super simple, anything goes pizza recipe in case that’s what you want to use this pesto with now.
INGREDIENTS:
4 cups basil leaves, packed (mix greens if needed - basil, arugula, spinach, parsley, carrots tops, oregano, etc.)
3 cloves garlic, roughly chopped
½ cup organic walnuts, raw or very lightly toasted, omega 3 rich
1/3 cup nutritional yeast
¼ cup Maison Orphee walnut oil adds omega 3 essential fatty acids -use olive oil if unavailable
1/2-1 tsp sea salt, to taste
¼ tsp freshly ground pepper, to taste
Generous dash cayenne pepper, to taste
DIRECTIONS:
Hope you love this version of the pesto. Vary it us as desired and let me know what you think.
It’s always grand to share ideas. Here's to eating fabulous foods that are fabulous for us.
Recipe created by Teri Gentes - Permission required to reprint. www.terigentes.com
Hail basil, one of the most beloved herbs by so many of us. Oh yes, I am one of them, talk to me about pesto! Plus there are so many ways to make it and this version is a tasty take on traditional pesto infused with a trifecta of omega 3’s to help combat inflammation. That’s a win-win – you get yum as well as pain relief.
Food as Medicine:
Struggling with inflammation, muscle soreness, arthritic issues and fatigue? Well how about treating those challenges with food! This pesto is one of them. It's fabulous anytime it boasts the bonus of being ideal for inflammation and is a fabulous post workout meal too.
The alkalizing anti-inflammatory properties help overcome muscle soreness and accelerate recovery. Enjoy this sassy sauce with your favorite alkaline protein option such as Portobello mushrooms filled with French lentils, and served over a bed of sautéed greens. Top with a generous dollop of pesto and a sprinkling of nutritional yeast (adds a great source of B vitamins conducive to recovery) and oh yum!
Another of my fave ways to enjoy pesto is on pizza and that’s a weekly event at my place. Here is my super simple, anything goes pizza recipe in case that’s what you want to use this pesto with now.
- Sauce or dip
- Prep time: 10 minutes or so
- Dairy-free/Vegan, gluten and soy free
- Makes approx 2+ cups
INGREDIENTS:
4 cups basil leaves, packed (mix greens if needed - basil, arugula, spinach, parsley, carrots tops, oregano, etc.)
3 cloves garlic, roughly chopped
½ cup organic walnuts, raw or very lightly toasted, omega 3 rich
1/3 cup nutritional yeast
¼ cup Maison Orphee walnut oil adds omega 3 essential fatty acids -use olive oil if unavailable
1/2-1 tsp sea salt, to taste
¼ tsp freshly ground pepper, to taste
Generous dash cayenne pepper, to taste
DIRECTIONS:
- Pulse basil, garlic, walnuts, nutritional yeast and sea salt in a food processor until well blended.
- Slowly drizzle in the oil until texture is as desired. Add more oil or a splash of water for a thinner sauce. Taste and adjust seasonings if needed then transfer to a glass jar. This will store well in the refrigerator up to a week.
- Add ½ of an avocado for extra creaminess and a small chunk of your favorite nut cheese. Nutsforcheese is one of mine.
- Cheese fans if you really want to use Parmesan consider pecorino for its easier to digest as it's raw and made from sheep. An easier to digest protein.
- Consider making this divine creamy cashew ricotta before you make the pesto. No need to clean out the blender or processor, just go on the making the pesto. It lends a little creaminess to your sauce. With these two gems, you can make a fabulous pasta or pizza for your next meal.
- One last tip - adding in 1 heaping tsp dried oregano will drive the antioxidant load of this pesto way up.
Hope you love this version of the pesto. Vary it us as desired and let me know what you think.
It’s always grand to share ideas. Here's to eating fabulous foods that are fabulous for us.
Recipe created by Teri Gentes - Permission required to reprint. www.terigentes.com