One of the most delicious foods in the world pesto, which is a sauce really, is also one of the easiest to make and healthiest to eat. And if you’re like me and you grow basil in pots all summer long, taking advantage of the last of the basil before winter hits by making pesto is one of the best things you can do for yourself. I’m really paying it forward – to myself! – by making pesto now so that I can enjoy that fresh, fragrant taste of basil year round. What a great way to lighten up a dark winter day!
The basic ingredients for a basil pesto are olive oil, garlic, basil, pine nuts, and parmesan. But we’re living an ageless lifestyle, and the healthier and just as tasty Ageless Diet version skips the parmesan. I promise you won’t miss the cheese because the pine nuts have such a meatiness to them and a tanginess. I forgot how unique their flavor is until I started to munch on them while making my pesto.
We all know that extra virgin organic cold-pressed olive oil is one of those anti-inflammatory fats we need to be eating more of, but did you know that pine nuts are really, really good for you? Pine nuts are seeds, actually, of the pine cone. They are one of those seeds high in monosaturated fat, which decreases the levels of cholesterol in our blood stream. They are an anti-inflammatory! This helps lower our risk of heart attack and stroke. They also contain high amounts of vitamin E, vitamin K, copper, iron and manganese, all of which are known to contribute to cardiovascular health. They are a rich source of pinoleic acid, which is a fatty acid that scientific research has proven to be an appetite suppressant. Pine nuts are also high in iron. They taste good too!
Garlic, of course, is one of the healthiest foods in the world. The combination of anti-inflammatory and anti-oxidative stress compounds in garlic makes it a unique food for cardiovascular support, especially in terms of chronic degenerative cardiovascular conditions like atherosclerosis. (From whfoods.com)
And what about my favorite herb, basil? I use basil in almost everything. Like garlic, it’s my go-to for almost any dish. Basil with lettuce makes a splendid, fragrant salad. And it’s terrific in sauces, soups, stir-fries, shrimp and grits, and even black beans and rice! But in pesto, basil is the centerpiece. So what are the amazing health benefits of basil? Well, it’s an anti-inflammatory (and as I’ve said many times before, inflammation = aging!). “The eugenol component of basil’s volatile oils can block the activity of an enzyme in the body called cyclooxygenase (COX).” (From whfoods.com) This enzyme in basil can provide important healing benefits along with symptomatic relief for people with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions. Basil is a good source of Vitamin A, beta-carotene, iron, calcium, magnesium, potassium and Vitamin C.
We know the individual ingredients in this pesto are good for us but how does it taste? Delicious. Even if you love cheese and have no issues with dairy, you won’t miss it one bit in this vegan pesto.
I often double or triple this recipe because I have so much fresh basil, and I want the tastes of summer to last me all winter. Sometimes I’ll mix it up and use walnuts, but the original version with pine nuts is so damn good I usually stick with that.
Vegan Basil Pesto
(makes about 1 cup)
Ingredients:
- 2 cups packed fresh, organic basil ( I use stems and leaves.)
- 2/3 cup extra virgin olive oil + more if needed
- 1/2 cup raw pine nuts
- 2 cloves garlic, chopped
- 1 1/2 teaspoon sea salt + more to taste if needed
Preparation:
In a blender or food processor, add the fresh basil, roughly chopped, garlic and pine nuts, and half the olive oil. Blend and then slowly drizzle the rest of the oil in until you get a smooth consistency, add the salt, blend again. Taste and adjust seasoning to your liking. I reserve a smaller amount to enjoy all week, and then I put the rest in an ice tray, covered with plastic wrap, and freeze it. Savor this for the next few months!
