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PLANT POWER PESTO

Wild crafted herbs (some may be called weeds) can make the most nourishing additions to any meal. Instead of just using basil (from the traditional recipe of pesto), expand your phytonutrients to include these other fantastic medicines.

I have found the best herbs that can be added to basil are parsley, nasturtiums, dandelion leaves, chickweed, wild violet leaves, holy basil, nodding top leaves and rosemary. Other plants that can be added are baby spinach, coriander, sorrel, and smaller amounts of oregano, thyme and marjoram.

Ingredients

  • 1 Handful of equal amounts of fresh herbs and leaves from your garden and a small sprig of rosemary.
  • 75 g crushed Pine Kernels (Pine Nuts) or sliced almond and/or crushed macadamias
  • 100 g Parmesan cheese, grated (or 50 g each, Parmesan & Pecorino)
  • Pinch of Himalayan or Celtic salt
  • 400 ml Olive oil or enough to cover the herbs

Instructions

  1. 1. A quick simple method is to place your herbs into a large jug and push them down to the bottom. Pour the olive oil to just cover the herbs. Using a handheld blender blend the herbs, or add them to a blender or food processor for the same result. Traditionally the preferred method is through using a good old mortar and pestle, this option is said to offer greater flavours in your pesto by bruising and extracting the essential oils and phytonutrients.

    2. Add your chopped nuts, cheese if desired and seasoning and mix together with a fork until well blended.

    Makes : 1/2 Litre (Store fresh pesto in the fridge for 5 days, freeze for 1 month) You can divide it into smaller portions for easier defrosting.



  2. Lunch Ideas : Pesto is great served with rice crackers, carrot sticks and other vegetable sticks as dip. Mix with gluten free pasta for a salad, together with chopped tomatoes, cucumber and olives, or simply use as a spread in wraps or sandwiches.

    Dinner : Serve with your choice of pasta or noodles, put on steamed veggies for dinner, or spread on fish or chicken.