Today I’ll show you how to make a simple plant-based pesto. Spice it up on any vegetable or seafood salads, or use it as a pasta sauce.
Ingredients: a large handful of raw pine nuts, a bunch of basil, a clove of garlic, half a lemon, 7 tablespoons of extra virgin olive oil, unrefined sea salt to taste.
Preparation:
In a hot skillet, brown the nuts for 2-3 minutes until golden brown, stirring constantly. Be careful: nuts can start to burn instantly, so don’t stop, get in the way! Put nuts, basil, juice of half a lemon and garlic in a blender, salt, add olive oil and blend until smooth. The pesto is ready!
I will dwell in more detail on the beneficial properties of pine nuts and fresh basil. Fresh basil has not only a divine smell, but also a number of beneficial properties for our health. It is an excellent source of vitamin K and manganese, contains copper, vitamin A (in the form of carotenoids such as beta-carotene), vitamin C and can provide the body with a significant dose of calcium, iron, folate, magnesium and omega-3 fatty acids. Basil has anti-inflammatory properties and may serve to relieve the symptoms of rheumatoid arthritis and inflammatory bowel disease. The magnesium found in basil helps reduce the risk of heart disease.
Pine nuts are rich in vitamin A and lutein, which are beneficial for eyesight. Also, these tiny nuts are a source of vitamin C, which helps to improve immunity. They also contain iron, magnesium, potassium, phosphorus, high-quality protein and, of course, healthy unsaturated fats.