Pesto
Pesto
Serves 4
INGREDIENTS
1 large bunch of basil, washed and separate the leaves from stem (discard steam)
½ cup olive oil
1 cup walnuts
1 large garlic clove
½ cup parmesan cheese grated (for vegans substitute with ¼ cup nutritional yeast + 1 TBSP lemon juice)
½ tsp salt Fresh ground black pepper
INSTRUCTIONS
Place all ingredients in a blender and process until smooth. Serve with pasta or cooked quinoa or on top of fish or chicken. You can also use it as a dip to eat with raw vegetables or on rice crackers as a delicious snack. You can freeze the pesto as well and it will keep for a month in the freezer or a week in the fridge.
Benefits
Anti-inflammatory: basil helps the body reduce acidity and helps blood become more alkaline. Inflammation thrives in an acid environment so eating alkaline foods is essential for reducing inflammation.
Aids digestion: basil leaves are rich in polyphenols eugenol, linalool, and citronellol, these compounds found in basil assist the body in dealing with the effects of inflammation and help reduce digestive pains and bloating.
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