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Macadamia & Basil pesto

Macadamia and Basil pesto

A tasty way to incorporate more GREEN into your diet

Green is the colour of springtime as it represents renewal and restoration in the body, edible greens help to counteract excess and indulgent lifestyles. The recipe attached is one easy and tasty way to incorporate greens into your diet. Store bought pesto is never as good as the homemade stuff as it has potentially lost a significant amount of its antioxidant properties and freshness in the manufacturing process. The nuts and oil used can be swapped with other varieties and you can blitz it to the texture you desire.

So what are the benefits?

We all know eating enough greens is important as it provides chlorophyll, a unique compound that helps to detoxify and alkalize our body and is a natural anti-inflammatory. Chlorophyll can be bought in most health food stores in a concentrated liquid form, however it is often accompanied by preservatives, which seems to defeat the purpose! Chlorophyll in it's natural form has the ability to purify, deodorize bad smells from the body, aid in waste removal, prevents tooth decay and helps to build blood and intestinal flora.

The greens in this recipe such as basil and rocket are also a fantastic natural antibiotic and immune booster. Extra virgin olive oil is a great source of essential fatty acids for cardiovascular health and the Australian grown varieties are naturally high in antioxidant compounds, Safflower oil can be substituted which is high in Conjugated Linoleic Acid - a lipid that helps to burn fat around the midsection of your body. The nuts provide plant proteins and trace minerals.

Macadamia & basil pesto

Ingredients

  • 1 big bunch of fresh basil
  • 3 cups rocket
  • 3 cloves fresh garlic
  • 1/4 cup Macadamia nuts (raw)
  • 1/3 cup cold pressed extra virgin olive oil
  • 1/4 cup organic Parmesan cheese

Steps:

To make the pesto, blend all ingredients in a food processor until desired texture is reached. This will keep in the refrigerator for a couple of weeks.

This tasty pesto can also be used to salad dressings, tossed through rice or soba noodles, dolloped on grilled chicken or in a soup.

This recipe was brought to you by our resident naturopath and developed with your health in mind. If you have any questions or health queries, ask her now!