I’ve been growing herbs in my window this year and have been using them here and there to add to salads or sandwiches, but I finally felt like I had enough basil overgrowth to make some pesto. Well, I didn’t. Not enough to make it worth making pesto, anyway. I got too excited. Sad. But luckily pesto is one of the most versatile sauces one can make in the kitchen, and I came up with something better.
Many herbs are in season, which means they are at their best. Even if you don’t grow your own, this is when they’re cheapest and the most fresh at the grocery store.
This pesto is loaded with fresh, phytonutrient rich ingredients.
Basil // rich in vitamin k. anti-inflammatory. heart healthy.
Parsley // rich in vitamin k & vitamin c. antioxidants.
Green Onions // rich in biotin [B vitamin]
Spinach // rich in vitamin k, a, b2, b6, e & c, manganese, folate, magnesium, iron, copper, potassium and calcium.
Lemon // cleansing. anti-inflammatory. alkalizing. rich in antioxidants.
Cashews // rich in copper, phosphorus and magnesium. heart healthy fats. protein.
Extra Virgin Olive Oil // heart healthy fats.
Make a big batch of this pesto and eat it on….everything.
Stirred into pasta or rice
Baked potato topper with chicken, white beans and Greek yogurt
Made into pesto chicken salad….upcoming recipe teaser….