Garden Fresh Pesto

Summer and Pesto go hand in hand. The rich green color, lovely aroma, and delicious flavor of pesto is irresistible. I think of pesto as the ideal food; it takes minutes to make with little prep.

Three of my favorite ways to eat pesto are:

1. Summer pasta salads with pesto and whole grain pastas, such as Kamut, quinoa or brown rice pasta, roasted or fresh crunchy veggies and some extra pine nuts sprinkled on top.

2. Spread pesto onto toasted sprouted whole grain bread and topped with tomato or red pepper slices. Yum!

3. Pesto dip! Dip sliced kohlrabi, carrots, jicama or peppers into the pesto and enjoy.

Nutritionally speaking the Sun dried Tomato Pesto recipe (below) has a full complement of amino acids with significant amounts of calcium, potassium, vitamin A and K. The phytonutrients found in pesto make it moderately anti-inflammatory. This complex food with 6 grams of protein per serving makes it and healthy fats is rich, so having small amounts, a tablespoon with your meal, will satisfy your hunger.

Pesto ingredients are easy to come by. Visit your nearest farmer's market for the freshest ingredients. Or better yet, grow some basil, greens and garlic and then make enough garden fresh pesto to freeze some for the winter.

Enjoy!

Sun Dried Tomato Pesto

Pesto and summer seem to go hand in hand. Pesto takes minutes to make and tastes so delicious. This recipe is rich in amino acids, calcium and potassium. Add pesto to your quinoa or brown rice pastas, top with some garden fresh veggies such as roasted red peppers or broccoli and enjoy!

2 cups fresh basil

5-6 sliced sun dried tomatoes, drain the oil

½ cup fresh spinach or chard

¾ cup Parmesan cheese

6 Tablespoons Pine nuts

4 Tablespoons olive oil

2-3 cloves of garlic

Dash of sea salt, to taste

Put all the ingredients in a food processor and blend until smooth. Store in the refrigerator or freeze for 5-6 months.