Basil Pesto
My basil pesto is quick and easy to make and has a host of great health benefits. Basil has natural anti-inflammatory and anti-bacterial properties. Basil, parsley and baby spinach leaves also provide wonderful folate (aka foliage!), magnesium, vitamin K and other super nutrients for cardiovascular health. Garlic is a superfood for cardiovascular, respiratory and immune health. Australian macadamia nuts provide heart healthy anti-inflammatory fats, as does the extra virgin olive oil. The pecorino cheese is a good source of vitamin K for cardiovascular health. This is definitely a medicine that should be on prescription for everyone!
Ingredients: A handful of fresh basil leaves, a little fresh parsley, a few baby spinach leaves (optional), 4 small cubes of Pecorino (or Parmesan) cheese, 5 garlic cloves, a small handful of nuts (eg macadamia, walnut, pine nuts), 2 - 3 tbsp extra virgin olive oil, juice of half a lemon, sea salt and black pepper.
Method: Simply whizz all the ingredients together in a food processor and "Hey, Pesto!"
Enjoy as a dip with carrot and celery sticks, on fresh salads, a slice of toasted Lucy loaf, or stir through some steamed vegetables and pulse pasta. The pesto will keep well in a sealed jar in the fridge for a week.
Ingredients: A handful of fresh basil leaves, a little fresh parsley, a few baby spinach leaves (optional), 4 small cubes of Pecorino (or Parmesan) cheese, 5 garlic cloves, a small handful of nuts (eg macadamia, walnut, pine nuts), 2 - 3 tbsp extra virgin olive oil, juice of half a lemon, sea salt and black pepper.
Method: Simply whizz all the ingredients together in a food processor and "Hey, Pesto!"
Enjoy as a dip with carrot and celery sticks, on fresh salads, a slice of toasted Lucy loaf, or stir through some steamed vegetables and pulse pasta. The pesto will keep well in a sealed jar in the fridge for a week.
Click here to read about the health benefits of basil