Basil is a tasty and easy herb to grow in the warm summer months, as it thrives in the heat! The herb is actually a member of the mint family, and is well known for its medicinal properties. Not only is it used in cooking, but has traditionally been used in teas, tonics, and ointments to help combat inflammation, provide antioxidants, reduce pain, protect the liver, adjust the body to stress, and to boost the immune-system.

Whether you are looking for something to do with your flourishing basil plant or a bunch you bought from the store, pesto is always a great option that you can use in a variety of different meals and dishes. This recipe can easily be made dairy-free (for those of us who can’t tolerate it) and is a great way to sneak some extra greens, citrus, and healthy fats into your diet as well. Use it as a dip, salad dressing, pasta sauce, in a sandwich, or on toast. We smothered it over a bowl of zucchini noodles with some sautéed mushrooms and gluten-free ciabatta toast!

Basil Walnut Pesto

1 packed cup of fresh basil leaves

1 packed cup fresh spinach leaves

2 tsp lemon juice

1/4 cup chopped walnuts

1/4 cup extra virgin olive oil

1 garlic clove

4 tablespoons of parmigiano-reggiano or nutritional yeast (dairy-free option)

1/4 tsp crushed red pepper

salt and pepper to taste

Directions:

In a food processor, pulse the basil, spinach, walnuts, cheese or nutritional yeast, garlic, lemon juice, and crushed red pepper until finely chopped. With processor on, slowly add olive oil through food chute. Add salt and pepper and process until blended. Option to add warm water if the consistency is too thick. Enjoy!