There is no better tasting basil pesto than a freshly prepared homemade basil pesto. I love pestos because they are very versatile. After all, you can make several varieties based on the ingredients you have at your disposal. Most people use cheese, nuts, herbs, and oil. If you want to have cheese for the sentient diet, you can add our lupin cheese with a strong resemblance to feta cheese.
Basil is originally from Africa, Asia, and India and is regarded as a very special herb because of its immense health benefits. Interestingly enough, the word basil comes from basilikhon, a Greek word that translates to royal. Basil is so potent that it is endowed with some of the most powerful antioxidants, including; beta-carotene, lutein, beta-cryptoxanthin, and zeaxanthin. However, it is important to note that most of these compounds get denatured during the drying process, and it is better to consume basil fresh.
Basil helps your body fight oxidative stress damage from free radicals and prevents and fights certain cancers thanks to its potent plant compounds.
Our basil pesto uses cashew nuts instead of the commonly used pine nuts or walnuts. This gives the pesto a sweet, nutty texture. Basil is has a strong natural aroma so remember, a little goes a very long way. We have added fresh coriander for more aroma and rich greenness.
The lemon tang helps bring out the flavor of basil, cashew nuts, and coriander and cut the sweetness of the honey. And the olive oil binds all the ingredients together and helps the basil last for up to 3 weeks in the refrigerator. This basil pesto also keeps very well in the freezer but remember, if you want to freeze your pesto, do not add the lupin cheese or any other vegan cheese as it will separate in the thawing process. Instead, use an ice cube tray to freeze the pesto to form small cubes, then transfer to tin with a lid or a zip lock bag and thaw on a need-to-use basis.
You can enjoy basil pesto with your favorite appetizers, sides, dips, and even pasta. Ready in less than 20 minutes, you are going to really enjoy this healthy, simple, and super tasty basil pesto.
Nutritional Benefits: Basil is a signature healing herb that has been used in Ayurvedic and Chinese medicine for centuries. It contains eugenol, a plant compound that provides anti-inflammatory benefits to your digestive system. It is also alkaline and plays a vital role in balancing acid in your body to restore your optimal pH level. In addition, Basil is an adaptogen and a stress reliever that stimulates hormones ad neurotransmitters that help release feel-good hormones, dopamine, and serotonin, thus helping manage anxiety and depression. Basil is additionally endowed with potent antioxidants that fight off oxidative stress damage on your cells caused by free radicals that have been shown to result in premature aging and even chronic diseases such as diabetes, obesity, inflammatory bowel disease, and cardiovascular diseases.
- 1 3/4 basil leaves
- 1/8 cup coriander leaves
- 1 lemon, juiced
- 1 tsp salt
- 1 tsp raw honey
- 1/2 cup cashew nuts
- 3/4 cup olive oil
Place all liquid ingredients into a blender; add in all the leaves, salts, and nuts.
Start the liquefier at low speed and then rev to the max until all ingredients are a smooth consistency.
Taste it and add extra salt, honey, or lemon according to your taste.
Click on the link above to see how to make pancakes.
4.7g Saturated fat
Every time you use the basil pesto, pour some oil into the remaining pesto to cover the top layer before returning it to the refrigerator. This way, it will keep for two to three weeks unless you don't finish it in two days.