Food for your soul 🙂 Buckwheat Galette with Basil Pesto or with vegan macadamia cheese will get you to seventh heaven!
These pancakes are gluten-free, nutritious, and perfect for a busy lifestyle as they are easy and quick to whip up. Basil pesto has a full-body tangy flavor with a touch of honey sweetness which makes it a winner all the time. You can make it and store it in the fridge for up to two weeks or more at below 5ºC. To learn how to make Buckwheat pancakes, please click this link.
Basil, especially the ‘Holy Basil’ variety, is endowed with powerful plant compounds that earned it an important spot in Ayurvedic and Traditional medicine. Both leaves and seeds are used to offer healing benefits for the mind, body, and soul. In addition, Basil is rich in vitamins A and C, chlorophyll, zinc, calcium, and iron, all of which strengthen and support your immune system.
Holy Basil, in particular, has been classified as an adaptogen which basically means that it helps the human body adapt to stressful conditions, and it also helps create balance for all of your body’s processes. This makes a vital ingredient in detox juices as it helps bind up and eliminate toxins from the body.
We have used cashew nuts in this recipe to add the creamy and mild sweetness of cashews to the pesto. It is also a break from the common basil pesto recipe traditionally made using pine nuts. You can benefit from the healthy fats, minerals, fiber, protein, and complex carbs of cashew nuts in this recipe.
You can have this Basil Pesto on Galette for breakfast, lunch, or dinner and eat as much as 5, 6, or even 7 and yet not feel heavy or full after the meal. Buckwheat cereal, once slightly fermented during preparation, has naturally forming probiotics that aid indigestion. In addition, the grain is extremely nutritious and easily digestible. Your kids will love them, and it’s so easy to make, and after making a batch of 12 or more, what you don’t consume, you can store it in a zip lock bag to last a week in the refrigerator.
Basil Pesto on Galette is an anytime healthy and fulfilling snack; try this simple buckwheat recipe. Scroll further to learn how to make the pesto!
Basil Pesto on Galette
Nutritional Benefits: Basil, especially the 'Holy Basil' variety, is endowed with powerful plant compounds. Both leaves and seeds are used to offer healing benefits for the mind, body, and soul. Additionally, Basil is rich in vitamins A and C, chlorophyll, zinc, calcium, and iron, all of which strengthen and support the immune system. Basil has also has been classified as an adaptogen, meaning it helps the human body adapt to stressful conditions, thus creating balance for all of your internal processes. Through its diaphoretic action, basil has been shown to stabilize blood sugar, detoxify the kidneys, lower cholesterol, and aid weight loss. Like all members of the mint family, Basil is an effective nervine and thus beneficial to neuropathy. It also improves your memory.
- 1.5 oz / 50 grams basil leaves
- 0.5 oz / 15 grams coriander leaves
- 1/2 lemon, juiced
- 1/3 tsp salt to taste
- 1/2 tsp raw honey
- 0.5 oz / 15g cashew nuts
- 1/4 cup olive oil
Add all liquid ingredients to a blender.
Add in the leaves, nuts, and salt.
Blend until very smooth.
Taste it and add extra salt, raw honey, or lemon according to your taste
Serve the pesto over the buckwheat pancakes (click on the link in the blog post above).
2.2g Saturated fat
Every time after using the Basil pesto, pour some oil to cover the top layer and store it in the fridge. This way, it will keep for two weeks, especially if you don't finish it in two days.