Basil Pesto

Name: Basil Pesto
Prep time: 15 min
Total time: 15 min
Yield: 300 servings
Ingredients: 100 grams basil leaves; 100 grams coriander leaves (roots cleaned and washed); 1/2 lemon (juiced); 1/2 teaspoon salt (to taste); 1 teaspoon raw honey (or raw cane molasses); 1/4 cup cashew or pine nuts; 3/4 cup olive oil

By Dada Shivananda

There is no better-tasting basil pesto than a freshly prepared homemade version. I love pestos because of their versatility; you can create several varieties based on the ingredients at hand. Most pestos contain a blend of cheese, nuts, herbs, and oil. If you wish to include cheese while observing the sentient diet, try our lupin cheese which resembles feta.

Basil, originally from Africa, Asia, and India, is a special herb celebrated for its immense health benefits. The word basil is derived from the Greek basilikhon, meaning royal. It is rich in powerful antioxidants such as beta-carotene, lutein, beta-cryptoxanthin, and zeaxanthin.

Basil helps your body combat oxidative stress from free radicals and may help in preventing certain cancers thanks to its potent plant compounds. For maximum benefits, consume basil fresh rather than dried, as many antioxidants are lost during the drying process.

Our basil pesto uses cashew nuts instead of the more common pine nuts or walnuts, lending a sweet, nutty texture. Remember, basil’s strong aroma means a little goes a long way. Fresh coriander is added for extra aroma and vibrant color.

The lemon tang enhances the flavors of basil, cashew nuts, and coriander while balancing the sweetness of the honey. Olive oil binds all the ingredients and extends the pesto’s shelf life. Try it on a buckwheat pancake for a heavenly treat.