Using fresh herbs within your cooking is a great habit to get into as it injects that extra bit of goodness into your meals. Today I’m sharing my love for basil with you.
Nutrition Profile
Basil is a good source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids. It has anti-inflammatory properties and is also anti-bacterial providing protection at cellular level and due to its rich source of beta-carotene which is an anti-oxidant.
Apart from the obvious nutritional benefits, basil is one of my favourites because it’s easy to keep on a windowsill and its versatile (as many herbs are). I add basil in basic tomatoes sauces, roasted veggie pasta dishes, for lunch I add onto open sandwiches for that extra bit of flavour and basil is also beautiful added to a pineapple based smoothie.
Pesto’s are arguably a great way to use basil. A basic pesto recipe can be versatile and you could even freeze to help your meal prep. When you have made it once you can play with the ratios yourself for your own preference and maybe even add olives or sundried tomatoes.
Recipe
- 100g pine nuts
- 200g basil
- 100g parmesan
- 250ml extra olive oil
- 2 garlic cloves
- squeeze of lemon
- salt & pepper to taste
Method
- Toast off the pine nuts and leave to cool
- Blitz up the pine nuts and garlic and add the basil. Add the oil in gradually so you can keep an eye on the consistency.
- Add the Parmesan, lemon juice and salt and pepper to taste.
- Check the consistency and add a little more oil to loosen if you like.
- Keep in the fridge, (make sure the leaves are covered with olive oil to stop them blackening). Or freeze in small tubs or bags.