If you didn’t yet know that I’m a pesto fiend… here’s extra proof! And if you aren’t sick of pesto yourself yet, I present to you the latest green sauce innovation to hit my fridge – Broccoli Pesto with Capers! Read more
Granita has roots in Italy as a sorbet-like dessert or a savoury-sweet palate cleanser between courses. All you need to know, though, is that it’s a refreshing frozen summer treat that beats the heat! This Pineapple Basil Granita is simple to make and delightful to eat! (Okay, I’m done rhyming now…) Read more
In case you hadn’t figured out from my multiple pesto recipes and variations, I seriously love basil! Seriously. But I’ll be brief so you can get to the recipe!
Nutritionally, basil is a pretty good source of Vitamin A (beta-carotene), potassium, and even calcium, while containing smaller amounts of many other vitamins and minerals integral to good health. But basil is more than a culinary delight. Read more
I love basil. It has an absolutely gorgeous aroma due to being very high in volatile oils. It is anti-inflammatory, anti-bacterial, is incredibly high in vitamin K1, and quite decent in vitamins A, C, and manganese. It is possibly my favourite herb to eat fresh, which means I am making a lot of pesto lately! Pesto is also a great way to use up pretty much any greens that might languish in your fridge otherwise. I definitely have trouble eating enough veggies in general (not to mention hydrating enough…), so I am quite happy to be able to add pesto to pretty much any AIP dinner to up my nutrient quota. This single small jar of pesto was made from two large bunches of basil and most of a rather generous bunch of kale (I had to pulse it a few times just to fit it all into my food processor!), so you can see how just a couple spoonfuls of pesto is like adding a whole serving or two of veg. And, because it’s been broken down a bit already, pesto is easier to digest than a raw salad – bonus! Read more