Food and Recipe of the Month: Basil Pesto
Basil – the famous herb which is likely in everyone’s vegetable garden in the summertime. Basil is known for its fresh and flavourful taste, and is popular in many recipes in Italian and Thai cuisine. The two most common variaties of basil are Genovese basil and Thai basil, however there are well over 15 types.
Basil is rich in many vitamins and minerals that can greatly benefit our health. It contains antioxidants, including chlorophyll, giving it that bright green colour. Antioxidants are able to fight free-radical damage, and reduce the risk of cancer cells and diseases from forming. Basil also contains essential oils, which are anti-inflammatory, so it may be beneficial for those with
arthritis, heart disease, or type 2 diabetes.
Its anti-inflammatory properties may also be helpful for those who experience headaches, poor digestion, or acid reflux. Not only does it contain these powerful nutrients, but it can also be used as a flavour enhancer in cooking, replacing added sugar or salt. Therefore, using basil in your cooking can reduce the amount of unnecessary additional seasoning.
Basil can be used in a variety of dishes, including salads, soups, sauces, and tea. It’s most popular use is in pesto, an Italian delicacy that can be used on pizza, pasta, or as a spread. Try this Vegan Pesto recipe next time you’re making pizza for a light and fresh taste!
– 1 bunch basil
– ¼ cup olive oil
– 2 tbsp lemon juice
– 1 garlic clove
– ¼ cup cashews or pine nuts
– 3 tbsp nutritional yeast
– 1 tsp salt
1. Place all ingredients into a blender and blend on high for 1 minute, or until smooth.
2. Use as pizza base, pasta sauce, or a dip. Stays fresh in fridge for 5 days.