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

Por 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 following a 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 our body combat oxidative stress from free radicals and may help prevent 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

Modo de Preparo

Place all liquid ingredients into a blender; add all basil and coriander leaves, salt, and nuts.

Start the blender at low speed and gradually increase to maximum speed until the mixture is smooth.

Taste the mixture and add extra salt, honey, or lemon as desired.

Store: The basil pesto can be kept in the refrigerator for several months. For freezing, avoid adding lupin cheese or any vegan cheese since they may separate upon thawing. Instead, freeze the pesto in an ice cube tray, then transfer the cubes to an airtight container or zip lock bag, and thaw only the amount you need.