Easy Homemade Herbal Pesto

Easy Homemade Herbal Pesto

No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 minutes to make too!

And if you're like me, there's ALWAYS too much basil in the garden!

Pesto freezes perfectly well, so I freeze ice-cube size batches, then add them to a large bag in the freezer. It's then super easy to pull out one or a few and add them to your sauces, or defrost for some fresh pesto.

Pesto can top a variety of dishes including pasta, fish, vegetables and bruschetta, just to name a few.

Basil isn't just for culinary use, it's also highly medicinal! It can be helpful for:

• Nutrient powerhouse - Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids making it quite nutrient rich!
• Digestion - spasms, indigestion, gas, loss of apetite.
• Strong anti-inflammatory - help lower risk of heart disease, rheumatoid arthritis and inflammatory bowel conditions.
  
• Skin cleanser -  anti-inflammatory and antimicrobial properties of basil can help prevent formation of acne.
  
• Depression & anxiety - can help regulate the hormones responsible for inducing happiness and energy. Basil is considered as a powerful adaptogen or an anti-stress agent. Its anti-inflammatory and immune-boosting properties help manage stress too.
• Diabetes - eating basil could result in slow release of sugar in the blood, the herb also has a low glycemic load.
  
• Supports Liver function - Basil's strong detox properties may do wonders for your liver health. The liver plays a crucial role in metabolism.  Basil may help prevent fat build-up in the liver and keep your liver healthy.
• Healthy gut - Basil also helps restore the body's natural pH levels and feeds healthy bacteria within the gut microflora.

You can add all kinds of fresh herbs or other greens in there too - kawakawa, chickweed, parsley, kale, thyme, rosemary, nettle, spinach, oregano, chives, dill, sorrel, purslane, land cress, nasturtium, dandelion (just a dash as it's bitter) alfalfa and moringa, to give a few ideas.

Pesto Ingredients:

• 4 cups fresh basil/herb leaves
• 6-8 cloves garlic, peeled
• 3/4 cup cashew nuts or sunflower seeds
  
• 1/2 cup freshly grated parmesan
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon
• 1 1/2 cup olive or sunflower oil

Directions:

1. To make the pesto, combine basil/herbs, garlic, nuts, parmesan and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add oil in a slow stream until emulsified; set aside.
2. Store in an airtight container in the refrigerator for up to 1 week.
3. OR freeze in an ice cube tray, then store in a container or bag to use over winter! Our girls love it with pasta.