Mini Post: Pesto as Medicine
Jim and I got back to homebuilding this week. Of course, he does most of it, but I enjoy helping. The work involved putting some salvaged foam insulation on the garage exterior, and it was a little moldy. So I made a pesto to help our bodies recover. Here is my pesto story.
Inspired to make a vegan pesto alternative (traditional pesto contains parmesan cheese), I started exploring what other herbs and nuts could accompany the usual basil, garlic, pine nuts, and olive oil. I realized that I could play around and create a lot of variations on this nutrient-dense sauce! My first "spin" on the recipe was a cilantro/dill vegan variation that was just the ticket for Jim and me.
Herbs
Leafy herbs like basil, cilantro, parsley, dandelion, mustard garlic, dill, and mint are all highly nutritious. They contain a variety of vitamins and minerals that are vital for our health. We often use them as a garnish, just for taste. But if we condense them and consume large quantities—like in pesto—we gain full access to their nutritional benefits.
Nuts
Pine nuts are lovely but very expensive. We shouldn’t let this keep us from making pesto. Sunflower seeds, pumpkin seeds, walnuts, and almonds also include vitamins and minerals that keep our bodies healthy.
Olive Oil
Of course, not much can take the place of extra virgin olive oil. I view my organic extra virgin olive oil as medicine. It contains healthy fat, which is a great source of antioxidants, as well as oleuropein, which helps fight bad cholesterol and heart disease. Olive oil is also a good source of vitamins E and K. I like organic because it contains fewer chemicals, and organic farming is often better for the health of the people processing the olives.
Garlic
Garlic is also a superfood. It is prebiotic and anti-inflammatory. I have a hard time digesting it raw, so I usually use very little or leave it out. I haven’t tried using roasted garlic yet, but I think that might be good too.
Cheese or Vegan Substitute
If cheese works for your digestive system, go ahead and add that parmesan. A vegan alternative is a vegan parmesan cheese, although I haven’t found one that I like. So I replace the cheese with lemon and salt.
Putting It Together
I am one of those cooks that doesn’t measure. To make pesto, I just pack my food processor with leaves, put in some oil, and then hit the button. Then I add a handful of seeds, pressed garlic, a few squeezes of lemon, and a pinch or two of salt and process it some more. Adjust the lemon and the salt to taste.
Using Pesto
I serve pesto on bread or crackers, or mix it with beans and cut veggies for a salad. I just eat it by the spoonful too, as a snack.
