This month’s article is a little bittersweet for me as it’s my last one. I’m off to Vancouver to start my diploma in Holistic Nutrition in September and with that a whole host of other new adventures!
I’ll leave you with one of my all-time favourite recipes, which in its original form, takes full advantage of one of the best summer ingredients at the Farmers’ market, basil. If you’d like to experiment a little you can use any seasonal leafy green that’s available, switch up the nuts with seeds and go cheese-free. Pesto is great when sautéed with kale, Swiss chard or broccoli. Also use it tossed with pasta, topping your morning egg scramble or as a sandwich spread. The possibilities are endless!
Yoga teacher & kitchen advocate
Find this recipe and more at www.foodwithpresence.com
Basil, Cashew and Lemon Pesto
2 cups (packed) fresh basil leaves
1/4 cup cashews
1 garlic clove
1/2 cup freshly grated parmesan cheese
1/2 lemon, zested and juiced
2/3 cup olive oil (add a little more or less, depending on the consistency you’re going for)
salt and pepper to taste
In a food processor or blender, combine all ingredients except olive oil and pulse until smooth. With the machine on, drizzle in olive oil until you’ve reached your desired consistency. Divide into 250 ml containers and freeze for up to 3 months or refrigerate for up to 7 days.
Pine nuts are typical in a classic pesto, but I like to mix it up with any type of nuts I have on hand.
Arugula, spinach, cilantro, parsley, canned artichokes or any other greens can be substituted for basil.
Omit the Parmesan for a vegan version.