Tuesday, August 19, 2014

The Healthiest + Best Tasting Pesto You've Ever Made

Basil Growing in Garden

We are in the Dog Days of Summer - my favorite time of year!  With these days comes the bounty of summer vegetables and herbs, including basil.  What's great about basil, like other herbs, it can be grown in pots with minimal space.  We are actually growing ours this year in two spots; in pots on the deck, and in our community garden plot with our summer vegetables.

Basil is not only known for it's distinct fragrance and wonderful taste, it is also known to provide a host of health benefits. It is anti-bacterial, anti-inflammatory, and its nutrients support cardiovascular health.

My favorite way to use basil is to roll it, chop it into fine slices, and sprinkle on top of summer soups and dishes. That said, when you have a mountain of basil, like we do now, I don't want a single leaf to go to waste!

Pesto is an amazing, powerful spread you can create using minimal ingredients and in a matter of minutes.  It takes a lot of leaves to make a good pesto, so those extra bunches you don't feel like drying will be in good company!

Most traditional pesto calls for pine nuts, but I like to make mine nut-free so everyone can enjoy.

Healthy + Delicious Pesto

Nourishing Cleansing Pesto

  • 1 cup fresh basil leaves, loosely packed
  • 1/2 cup (your choice) of either parsley leaves, cilantro, or mint
  • 2 sun dried tomatoes
  • 2 cloves fresh garlic, peeled
  • 1 lemon, juiced
  • 1/4 to 1/2 cup extra virgin olive oil (as needed)
  • 1 teaspoon sea salt


Combine the basil, herbs (either parsley, cilantro, OR mint), sun dried tomatoes, and garlic in a food processor and pulse until it is finely chop.  Add in your olive oil slowly in a steady drizzle as you continue to pulse.  Process until it becomes a smooth, light paste.

Add enough olive oil to keep it moist and spreadable.  Season with sea salt.  Cover tightly and chill in the refrigerator for at least one hour to saturate the flavors.  If storing over night (important!), pour a thin layer of extra-virgin olive oil over the top of the pesto to help keep it bright green.


**TIP:  If you enjoy the taste of cilantro, I highly recommend that you make this pesto with cilantro rather than parsley or mint.  Cilantro is one of the most detoxifying herbs and helps to remove your body of unwanted toxins.  That said, if cilantro tastes like soap to you (like it unfortunately does for me), then substitute with either parsley leaves or mint which are also cleansing.

Be well,

If you like this recipe and are interested in others, check out my Seasonal Nourishing Menu.

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